How to make condensed milk germ buns

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1.12 Mix the ingredients together and knead well

2.21 Place in a warm place until it expands to about 3 times its original size

3.1 Add butter and continue kneading. (At this time, the bread machine kneads the dough for 20 minutes)

4.2 Put all the ingredients except butter in the main dough together with the fermented medium dough and beat until the gluten expands and the surface is smooth.

5. Knead until the complete stage (when a transparent film is pulled out and the cracks are smooth and round, it is the complete stage). (At this point, knead the dough for 40 minutes in total)

6. Place in a warm place to ferment until it doubles in size

7. Take out the relaxed dough and deflate it, then divide it into 9 portions

8. Spread on a baking tray and ferment for a second time until it doubles in size

9. Brush with egg liquid and sprinkle with wheat germ

10. Preheat the oven to 180°C, middle layer, upper and lower heat, for about 30 minutes

The detailed steps for making condensed milk germ buns have been introduced, and I believe you basically understand them. Now that you know the necessary steps, all you have to do is put them into practice. Practice makes perfect, I believe that real delicious food is produced this way.