This toast has a rich, milky flavor and is as soft as a cloud.

Ingredients:
* 500g high-gluten flour
* 40g whole egg liquid
* 186g milk
* 30g milk powder
* 120g heavy cream
* 60g condensed milk
* 6g instant yeast
* 40g sugar
* 6g salt
* 40g unsalted butter

Steps:
1. Combine all ingredients except butter, salt, and yeast in a mixer.

2. Knead on medium speed for 3 minutes to form a rough dough.

3. Add softened butter and salt, kneading until fully incorporated.

4. Add yeast paste (mix yeast with a small amount of water until it forms a paste) and continue kneading until a flexible, elastic dough forms.

5. Divide the dough into 6 equal parts and shape into balls. Cover and let rest for 20 minutes.

6. Roll out each ball and place in baking pan.

7. Place the dough in the oven with a bowl of hot water. Set the temperature to 35°C and let it ferment until doubled in size. Remove and brush the surface with egg wash while preheating the oven.

8. Bake at 175°C for 30-40 minutes (cover with tin foil after it starts to color). Remove from the mold and cool on its side. Once cooled, slice and store in a sealed container.

Tips:
* Different flours absorb water differently. Reserve 20g of milk and add as needed based on the dough’s consistency.