Dumplings (wang Tsai Steamed Buns)
1.
Pour the eggs into a large bowl and beat them, then add in caster sugar and stir evenly (the eggs do not need to be beaten)
2.
Potato starch, low-gluten flour, baking powder, skimmed milk powder (not using full fat), mix and sift into a large bowl
3.
Knead it into a smooth dough with your hands. This dough may be loose at the beginning. Knead patiently and then it will form a dough. Please adjust the amount of potato starch according to the actual situation. The dough needs to have a suitable degree of hardness, not sticky or soft. Cracked due to dryness. If the dough is too sticky, add more potato starch and knead it well. If the dough is too dry, add some whole egg liquid.
4.
Knead the finished dough into small round pellets with your hands. Each pellet is slightly larger or the same size as a soybean (this step is extremely time-consuming). I will not say that I spent more than an hour at a time.
5.
Put it in the middle layer of a preheated 180 degree oven for 10-15 minutes until the surface of the small ball turns light golden yellow before it is out of the oven
Tips:
If the dough is too dry, the biscuits may crack during baking. You can spray a layer of water on the biscuits with a spray can before entering the oven to reduce the chance of cracking.
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