STEP 1/12
Add the three grooves to the flour separately, including the pasta, sugar, and salt, and mix them together as if coating each with flour
STEP 2/12
Mix water, milk, eggs, and condensed milk
STEP 3/12
Add the liquid to the flour and mix into a lump
STEP 4/12
Divide butter into two parts and knead until smooth
STEP 5/12
Cover the dough with plastic wrap and ferment in a warm place for 50 minutes until doubled to 2.5 times
STEP 6/12
Remove the foam from the dough after the first fermentation
STEP 7/12
Do it for 15 minutes at room temperature
STEP 8/12
During the medium fermentation, microwave the condensed milk and butter and mix them (the condensed milk has subsided, so mix them well)
STEP 9/12
Place condensed milk butter in a pound mold. (Leave about half, bake, and sprinkle on top.)
STEP 10/12
After medium fermentation, spread the dough into a rectangle, roll it like cinnamon rolls, divide it into 12 pieces, and put it in a mold
STEP 11/12
2nd fermentation in warm place for 50 minutes
STEP 12/12
Bake in a preheated oven at 180 degrees for 20 minutes and sprinkle with remaining condensed milk butter
Leave some condensed milk butter and sprinkle