1. 60 g whole eggs beat into a bowl
2. Add 50g of soft white sugar in one go, whipping until the sugar melts, there must be no sugar particles, otherwise it will affect the taste
3. Sift in 120 grams of cornstarch, then sift in 50 grams of low-gluten flour
4. Pour in the eggs, then pour in the right amount of Lehe whole milk, take the spatula and mix well
5. Take a fresh-keeping bag, pour all into the fresh-keeping bag, and pinch it firmly with both hands. Because there is no excess water and oil in the recipe, try not to let the dough come into contact with air, and avoid being too dry and not forming. After kneading the dough, let it stand at room temperature for about 10 minutes, and the dough is ready to use. When pulling a piece, cover the dough with a fresh-keeping bag to prevent the dough from cracking due to too long operation time.
6. Take 20g of matcha powder and hydrate it and blend it with a portion of the dough
7. Take 20g of chocolate and put it in the microwave to melt it and melt it with a portion of the dough
8. Knead the dough into long strips, cut it from the middle, and divide it into even small pieces with a cutter
9. Put two pieces into the palm of your hand. Yes, this process is very troublesome for many people. It is very time-consuming and laborious. In order to eat, you can rub three at a time~
10. Preheat the oven in advance, the middle layer is 160 degrees, the upper and lower heat, about 25 minutes
11. Bake it until it has a light milky aroma and slightly yellowed. The taste is slightly hard and will not melt in the mouth, because it does not have any additives or fluffing agents, it is suitable for decompression and afternoon snacks, and it can be used by children
Tips:At the beginning, determine the size of each small steamed bun. It is best to make each one of the same size, otherwise the small steamed buns are easy to appear when baking.
