I kneaded it with a baking machine.In a kneader, add eggs, milk, condensed milk, sugar, and honey, then mix a little, then add salt and butter, and knead. Transfer to a bowl for about 15 minutes, cover it at a temperature of about 28 so that it does not dry, and then ferment it twice as much. (About 50 minutes to an hour) I set the oven to 35 degrees and fermented.{As shown in the picture, you can poke it with your flour-coated finger and keep it in that state.}Press the bench-time dough gently to remove the gas and roll it, divide it into three, cover it so that it does not dry, and rest for 15 to 20 minutes.

Roll the dough with a rolling pin, fold it up and down, turn it vertically again, and roll it from the bottom.Please seal it well so that it doesn't come loose.

Put the first one in the middle of the pan, put it on both sides, and ferment it for 30 to 40 minutes at a temperature of 30 to 38 degrees. Apply egg water on top according to your preference for baking and bake in an oven at 180 degrees for 25 to 30 minutes.It depends on the oven, so please adjust the temperature and time.