1. High-gluten flour (200g), fine sugar (20g), salt (3g), condensed milk (15g), milk (130g), yeast (3g), butter ( 20g), condensed milk (20g). Remove all the ingredients and stir until the butter is expanded, then add the butter and knead until the mixture is complete and the film can be pulled out.

2. Put it into the fermentation box for primary fermentation.

3. Stir the butter and condensed milk ingredients together to form condensed milk sauce.

4. Let the dough double in size.

5. Deflate the air and roll it into a rectangular shape.

6. Cut into 4 long strips.

7. Spread condensed milk sauce on the surface of each strip, and then drop them together.

8. Cut into 8 small portions.

9. Apply a thin layer of butter to the mold, and place the cut noodle pieces vertically against the chimney for secondary fermentation.

10. At this time, preheat the oven to 185 degrees and the bread is fermented. Spread the remaining condensed milk sauce on the surface of the bread and sprinkle with preserved fruits.

11. Bake in the middle and lower racks of the oven for 15-20 minutes, depending on your own oven. Sprinkle powdered sugar on the demoulding surface.