Cantonese White Steamed Buns

by Ms half sugar

4.8 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

3

This is a Cantonese-style steamed bun, sweet, soft, fluffy, and soft like cotton. It's not the same as Beifang Mantou that is solid and chewy.

Ingredients

Cantonese White Steamed Buns

1. Mix all the materials into a flocculent shape.

2. Knead into a slightly rough dough and let stand for 5 minutes.

3. Then knead it into a smooth dough.

4. Cover with a damp cloth and ferment until it is twice as large.

5. Sprinkle a little flour on the silicone plate and roll out the dough.

6. Roll up.

7. Cut into the size of a steamed bun that you personally like.

8. Rub the whole shape and put it on greased paper.

9. Relax on the drawer for 15 minutes.

10. Turn to medium heat and steam for 12 minutes. After steaming, simmer for 5 minutes.

Tips:
The orange powder can be replaced with corn starch.
The addition of salt enhances the flavor of steamed buns.

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