Milk is sweetened, heated, evaporated and concentrated to make sweetened concentrated dairy products, that is, condensed milk, whose milk fat content is not less than 0.5% and milk solid content is not less than 24%. In baking, condensed milk is basically not used as raw material because of its high sugar content, and cannot replace butter or milk. Condensed milk with original flavor and various flavors can be directly coated on baked or steamed snacks.