Ingredients: High-gluten flour, yeast, sugar, condensed milk, milk, salt.

1. Pour high-gluten flour into a basin, pour yeast and sugar on the same side, and pour condensed milk on the other side.

2. Pour warm milk on the yeast side to allow the yeast to fully dissolve.

3. After the yeast is completely dissolved, add salt and mix with a spatula to form a dough.

4. Move to the panel and knead the dough until a thin film appears (or knead with a bread machine).

5. Cover with plastic wrap in a warm place for primary fermentation (about 1 hour), and use your fingers to confirm the fermentation status.

6. After the first fermentation, tap the dough to deflate, roll it into a round shape, cover it with a wrung-out wet cotton cloth, and let it rest for 10 minutes.

7. Roll the dough into a rectangle of about 15x20.

8. Fold in 1/4 on each side toward the center.

9. Press and fix it toward the center and adjust the shape into an olive shape.

10. Move to the baking sheet.

11. Put it in the oven, put a cup of hot water next to it (or spray water on the surface of the dough) to create steam, and ferment at 40 degrees for 20 minutes (or ferment at room temperature for 40 minutes).

12. After fermentation is completed, use a wet knife to score five cuts on the surface.

13. Brush the surface with milk.

14. Preheat the oven to 190 degrees and heat it up and down at 190 degrees for 16 to 20 minutes.

15. Just color the baking surface. If the color is too heavy, cover it with tin foil in time.