Mix all the bread ingredients using chopsticks just until well combined, let the dough rest for a minimum of 2 hours.

After 2 hours, sprinkle flour on the cutting board or table, then pour the dough to prevent sticking.

Divide the dough into 4 equal parts and shape them into rounds; if it feels too sticky, coat the surface of your hands with oil.

Store the bread dough on an oiled baking sheet, then proof for 30 minutes.

Preheat the oven to 220°C, bake for 15 minutes.

If baking with a pot, line the base with a baking sheet or steamer base, line with parchment paper, put in the bread, cover the pot, and cook over medium heat for 15-20 minutes.

For garlic sauce, mix melted butter, chopped garlic, and parsley, sweetened condensed milk, honey, salt, pepper, and eggs, then mix well.

If baking using a pot, to make the garlic sauce, melt butter, then sauté garlic until fragrant, turn off the heat and add chopped parsley, salt, pepper, sweetened condensed milk, and honey, mix well, and there's no need to use eggs.

Divide the garlic sauce in half, add chili sauce and ketchup to one of them, then mix well.

For cheese bechamel, heat butter and flour in a pan, then cook until the flour is cooked while stirring constantly, making sure it doesn't burn.

Add milk, grated cheese, salt, and sugar. Stir until the cheese melts and combines, then turn off the heat.

After cooling, transfer the bechamel to a piping bag.

Divide the bread into 6 equal parts but don't cut all the way through.

Spray bechamel on each side of the bread, then brush with garlic sauce.

Place on a baking sheet lined with parchment paper, then bake at 220°C for 10-15 minutes.

For baking using a pot, line the base of the pot with a baking sheet or steamer base, line with parchment paper, put in the bread, cover the pot, and cook over medium heat for 10-15 minutes.