1. Put condensed milk, sugar, yeast in a bowl of warm water, mix well and let stand for 10 minutes
2. Put the flour into the empty basin, use the water just adjusted, slowly add the flour, while adding water, use chopsticks to stir into a flocculent
3. Add salt and lard and knead it by hand to form a smooth and delicate dough
4. Cover with plastic wrap, ferment in the oven, 38 degrees, about 50 minutes, to double the size
5. Take out the dough, place it on the kneading mat, start to knead the dough and exhaust until there are almost no air holes, roll the dough into strips, and cut into blocks of similar size
6. Cut into pieces of the same size
7. Put it on a steamer with a steaming cloth, put it in the oven, and make a second serve until it reaches twice the size
8. After the hair is finished, take it out, put it in a pot with water, and steam over the water.
9. After the high heat is boiled, turn to medium heat and steam for 10 minutes, then turn off the heat and simmer for 5 minutes. Do not open the lid during this time. After the simmering is done, the steamed buns can be eaten. (Be careful not to drip steam on the steamed buns when you open the lid.)
10. The white and tender buns can be used for breakfast
Tips:It’s fine to ferment at room temperature in summer, and I will use the oven to ferment at other times
