In a bowl, add 20g of yeast and 3 tablespoons of fresh milk, stir well. In another bowl, add 480g flour, 4 tablespoons sugar, 1/2 teaspoon salt and mix. Then pour in the yeast mixture and mix with your hands until it forms a smooth, silky dough that can be removed from the bowl. Next, add the eggs, 1 at a time and mix by hand, keep doing this until everything is combined.
Sprinkle a layer of dry flour on a flat surface, release the dough and start kneading the dough until the dough is soft, smooth and definitely a little sticky, but keep kneading for about 5 more minutes. Using scissors, knead the dough a few more times. Then, add a little bit of butter to the dough and knead until the butter and flour are mixed together, then continue to add butter. Once the dough is done, place it in a bowl and refrigerate for 5 minutes.
Take out the dough, continue to knead the dough for another 3-4 minutes until the dough is smooth, there are no lumps, then put it back in the bowl, let the dough rise for about 1 hour to double in size. After the dough has been brewed, take it out to form a rectangle, fold it in half, pat it gently to remove any air holes, do this twice. Put the dough back into the bowl and let it rest for another 2-3 hours.
Take the dough out and divide it into 16 equal parts, roll it out and place a circle in the mold, creating a small round dough on top. The egg spread: the beaten egg, add a little salt and water, mix well. Open the oven at 200 degrees Celsius. Spread the egg mixture on the dough, put the cake in the oven for 15 - 17 minutes, the cake is cooked, soft and fragrant. Take the cake out and let it cool a bit before you can eat it.