Recipe

Preheat oven to 180°C.
■Making milk sheets
(1) In a saucepan, mix condensed milk powder, granulated sugar, strong flour, and cornstarch with a whipper until well blended, then add milk and egg whites.
(2) Continue mixing (1) with a whipper until the mixture starts to harden, then turn off the heat, add unsalted butter, and mix well.
(3) Spread a piece of plastic wrap, place (2) on top, fold the plastic wrap into a 15 cm square, flatten it out with a rolling pin, and refrigerate to harden. (*Outside of cooking time)

Making the dough
(1) Put all the ingredients for the dough except the unsalted butter into a beater and mix at low speed until the mixture becomes sticky and powdery.
(2) When the surface becomes smooth and the dough comes together, increase the speed to high and knead for 10 to 15 minutes.
(3) When the dough is almost unbreakable, put it in a bowl, wrap it in plastic wrap, and put it in a foil for fermentation (30°C, 90 minutes). (30℃, 90 minutes)
(4) Cover the dough with a wet cloth and take a bench time. (28°C, 30 minutes)
(5) After lightly degassing, roll out the dough into a 25 cm square, place a milk sheet in the center, gather the four sides of the dough into the center, and tightly fasten the dough together.
(6) Stretch (5) lengthwise with a rolling pin until it is 40 cm in length, fold it into thirds, wrap it in plastic, and let it rest in the refrigerator for 60 minutes.
(7) Remove (6) from the refrigerator, turn it 90 degrees, fold it in three as in (6), and let it rest in the refrigerator again for 60 minutes.

Finishing - Baking
(8) Roll out (7) to about 20 cm square, cut into 6 equal pieces, wrap the dough around the bars, close the binding tightly, and place on a baking sheet.
(9) Place (8) in a baking pan and let it ferment (35℃/60min.). Brush the top with beaten egg (*excluding the quantity).
(10) Bake (9) in the oven at 180℃ for about 15 minutes.
(11) Remove from heat by placing on a cooler.