🍞Ingredients：（450g）
* 270g Bread Flour 1cup+1/2cup+3tbsp+1tsp
* 180g Milk 3/4cup+1tsp
* 30g Whipping Cream 2tbsp
* 3g Instant Yeast 1tsp
* 20g Sugar 1+1/2tbsp
* 25g Condensed Milk 1tbsp+1tsp
* 3g Salt 1tsp
* 20g Melted Unsalted Butter 1tbsp+1/2tbsp

Mold size (450g) : 20.8 * 11.8 * 11cm 1
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1. After the dough is made up, put it in the refrigerator for 30 minutes
2. Knead into the dough after adding salt and butter, and refrigerate for 1 hour
3. After stacking 5 times, make a circle, pull out the smooth surface, and keep it in the refrigerator for 12-15 hours overnight
4. The second fermentation time is slightly longer. I took about two and a half hours (putting in the oven at home for fermentation at low temperature), and the fermentation will be 7-8 minutes full.
5. The temperature of the oven can be adjusted according to the mold you use and the temperature of the oven. Different toast molds absorb heat differently. There are three types of molds in our house, each of which has a different temperature.

Preheat the Oven on 160°C（320℉）bake for 35 minutes


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