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1
In a bowl, combine the flour, yeast, sugar and salt.
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2
Using a dough scraper, mix all of the dough.
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3
Mix the dough until it is well mixed.
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4
Make a hole in the center of the mix and pour in the water and the condensed milk.
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5
Keep stirring until the dough comes together.
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6
Transfer the dough to a surface where you can knead it.
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7
Using two scrapers, bring the dough back together.
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8
When the dough has come together, knead until it has an elastic texture.
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9
Add in the shortening bit by bit and knead until it's mixed in well.
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10
Grabbing the dough by an end, smack it against a countertop and knead it.
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11
Keep kneading until it's smooth.
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12
Form the dough into a ball, forming a smooth unbroken surface.
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13
Put the dough in a bowl and cover with plastic wrap.
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14
Let the dough rise until it doubles in size for about 40 minutes at 82F (28C) to 86F (30C).
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15
Divide the dough into five portions (each should be about 50-55 g) and form them into balls.
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16
Put them on a tray etc., cover them with a tightly wrung out damp towel and let them sit for 10 minutes.
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17
Once the surface becomes smooth, form them into round balls and pinch them with your fingers.
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18
Next coat the balls with flour.
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19
Arrange them on a baking sheet lined with parchment paper with the seam of the dough facing down.
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20
Let the dough rise till it's just about twice as large at 95F (35C) to 100F (38C).
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21
Bake for 10 minutes in an oven preheated to 350F (180C).
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22
It's done!
