Flour

230g

Condensed milk

Three teaspoons

Sugar

20g

Milk

100g

Yeast

3g

Lard

3g

Condensed milk buns

Pour the condensed milk into a bowl with milk and mix well, add the yeast, stir well and let it rest for five minutes

Pour the mixture from step 1 into the flour and stir with chopsticks to form a floury texture

Knead the dough until it is three times light, then add lard and knead it for another twenty to thirty minutes, cover with plastic wrap and leave to ferment in a warm place

Rise the dough until it is 2 1/2 times its original size, then remove it and vent and knead it a few moments more.

Keep the dough in a long column, cut into even sized pieces, and place on a greased steamer basket for about 20 minutes

Steam the dough for 10 minutes over high heat. Do not open the lid immediately, five minutes after the opening, so as to avoid hot and cold caused by the buns skin wrinkled