1. Weigh all the ingredients first, put high-gluten flour and low-gluten flour in one
2. Add caster sugar and 11g of condensed milk to the flour
3. Stir the milk and water well
4. Add to flour
5. Stir to form a dough, let stand for 20 minutes
6. Flatten the resting dough
7. Add 9g of water to the yeast and stir well
8. Then pour on the dough
9. Knead slowly to the expansion stage
10. Let stand for 5 minutes
11. Cut the resting dough into small pieces, add salt and softened butter
12. Continue to knead to the complete stage
13. Cover with plastic wrap for the first fermentation
14. When the dough grows to 2-2.5 times the size, stick a hole on the surface of the flour with your fingers to prevent it from rebounding, and complete the first fermentation
15. Sprinkle thin powder on the console and dough to prevent sticking, take out the dough, roll out the dough with a rolling pin, and exhaust
16. Round the vented dough, cover with plastic wrap and relax for another 20 minutes
17. When waiting to relax, put together 14g of condensed milk and 14g of butter, stir well to make condensed milk sauce
18. Roll the loose dough into a square
19. Spread a layer of condensed milk sauce on the surface
20. Cut into small pieces
21. Put in the mold
22. Put the mold in the oven for the second fermentation, and put a bowl of hot water under the baking pan. When the dough has doubled in size, the second fermentation is completed. Remove the baking tray. Preheat the oven, 180 degrees, upper and lower tubes
23. When the oven is preheating, brush the surface of the dough with a layer of condensed milk sauce, sprinkle with dried cranberries and almond slices
24. Put it in the preheated oven and bake for about 15-20 minutes
