Ingredients: 300g bread flour, 4g high-sugar resistant yeast, 60g condensed milk, 30g egg liquid, 25g butter, 36g fine sugar, 4g salt

Accessories: 142 grams of milk, 13 grams of water

1. Make the medium seed first, dissolve the yeast in warm milk, pour in 210 grams of flour, and mix into a dough. You can knead it by hand or use bread. Knead for a few minutes. Cover with plastic wrap and ferment at room temperature until 3 times in size.

2. Tear the fermented Chinese seeds into small pieces and put them in a bread bucket. Pour in water, condensed milk, egg liquid, sugar and salt.

3. Pour in 90 grams of flour, put the bread barrel into the bread machine, close the lid of the bread barrel to prevent flour from splashing out during dough mixing, and select the dough mixing program for 10 minutes.

4. After the first dough mixing, add butter cut into small pieces.

5. Knead the dough for 16 minutes, knead to the complete stage (glove film), cover the lid, and ferment for 30 minutes (the kneading time of different types of bread machines will be different).

6. Divide the dough into 4 equal parts, roll into balls and let rest for 15 minutes.

7. Roll it into an oval shape. If there are any air bubbles, pop them.

8. Roll up, cover with plastic wrap and let rest for 15 minutes.

9. Press down and roll into a long tongue shape.

10. Roll it up again.

11. Put it into the bread bucket and select the fermentation setting for 60 minutes.

12. When the fermented bread embryo is seventy-eight percent full, brush the surface with whole egg liquid, or you can leave it alone. Select Bake for 35 minutes.

13. After baking, pour the bread out, let it cool, then put it into a plastic bag and store it at room temperature.