Practice: Pour flour, milk powder, fine sugar and yeast into a stirring container and slowly stir1min; Adding water, eggs and condensed milk into a stirring container, and slowly stirring until there is no dry powder; Add the old noodles and whip them quickly until the rough film can be pulled out; Add butter and salt, stir quickly until the dough is slightly smooth, take out the dough, roll it into a shape with a thickness of 2 cm, wrap it with plastic wrap and freeze it for 30 minutes.
Take out the dough, roll it out, wrap it in the finished Danish sweet flake oil, roll it out, the thickness is 0.5cm, and the length-width ratio is 1:4. Fold both ends in half to the middle, seal the seam, and then fold in half again. (Fold for four times) Roll the dough into thin slices with a thickness of 1.5cm and cut into strips with a width of 4cm and a length of about 30cm. Fold it into a shape and put it into the mold.
Carry out the final fermentation for about 90 minutes. When the fermentation reaches 8 minutes, take it out, brush the surface with egg liquid, and heat it in the oven to 190 degrees for 25 minutes.