Dumplings (wang Tsai Steamed Buns)

Name: Dumplings (wang Tsai Steamed Buns)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 135g Potato starch; 20g Low-gluten flour; 25g Skimmed milk powder; 35g Caster sugar; 45g Whole egg liquid; 1 teaspoon (5ml) Baking powder

by Dharma Kitchen

4.9 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

2

Everyone must have eaten Wangzai small steamed buns. It should be a wonderful childhood memory of the 80s generation. It is sweet and soft and melts in the mouth. Today we will make this nostalgic snack. The moment it is out, it feels so cute.

Ingredients

Dumplings (wang Tsai Steamed Buns)

1. Prepare the required materials

2. Stir the whole egg liquid

3. Add fine sugar and stir evenly, no need to beat

4. The state after stirring is shown in the figure

5. Mix all categories

6. Sift into the whipped egg mixture

7. Use a silicone spatula to stir until the powder is absorbed to absorb the egg liquid

8. Grab and knead into a dough. The formed dough needs to have a suitable degree of softness and hardness. If the dough is too sticky, increase the amount of potato starch and knead it. If the dough is too dry, add a small amount of whole egg liquid and knead it

9. Take an appropriate amount of dough and knead it with your hands into small round pellets, about the same size as a soybean or a little larger than a soybean. The kneaded pellets are arranged in a baking pan covered with tin foil. At the same time, the oven is preheated to 180 degrees.

10. Put the baking tray in the middle of the oven and bake for about 10 minutes. The surface of the small round pellets is light golden and ready to be out.

Tips:
Both kneading the dough and kneading small round pellets require patience and time, but the finished product will definitely make you love it.