1. Ingredients: 6 slices of toast, 3-6 strawberries, appropriate amount of condensed milk, 1 egg.

2. Wash the strawberries, remove the stems, cut into small pieces, and squeeze in the condensed milk. Mix well and set aside.

3. Cut off the four sides of the toast and flatten it with a rolling pin. Scoop in an appropriate amount of strawberry diced (not too much, otherwise it will not be able to be wrapped)

4. Fold it in half and use a rolling pin to press the three sides of the opening. Then use a fork to press the edge and make two cuts on it, or not.

5. Line a baking pan with oiled paper and place evenly. At the same time, preheat the oven

6. Take the egg yolk and stir well. Brush the surface with a layer of egg yolk liquid

7. Place in the middle rack of the oven at 180°C for about 10 minutes, until the surface is golden brown and the edges are crispy.

8. Observe the coloring situation during the process, and adjust the temperature and time in time according to the characteristics of each oven.

9. Don’t waste the cut edges of the toast and the protein liquid. You can pour it into a pan and bake it over medium-low heat to make crispy bread strips.

10. If the edges are scored but without egg yolk, the baking time can be shorter. The taste is relatively dry, but the outer layer is crispier.

11. If it has been smeared with egg yolk liquid but not scored, the baking time will be slightly longer, and the upper temperature can be slightly higher than the lower temperature. It looks better, crispy around the edges, slightly soft in the middle, and has a better taste.