Honey Bun

Name: Honey Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g butter; 35g Powdered sugar; 140g Potato flour; 2g Baking powder; 20g Low-gluten flour; 1 egg; 10g honey

by Q pig baby

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The custards made last time really tasted like Wangzi steamed buns, but they were a bit hard. The honey buns this time did not taste as good as the last time custards, but they were crisper and tasted the same as Wangzi buns. If it can be two-in-one, it will be the perfect Wangzi steamed bun. Need to further study the real small steamed buns! Also, don’t know how to bake a slightly darker surface and lighter surroundings? This time I made two dishes and had the opportunity to experiment twice, but I didn't bake this kind of effect. It needs to be studied.

Ingredients

Honey Bun

1. Sift the potato starch, low-gluten flour, baking powder, and powdered sugar into the container

2. Prepare an egg, smash it, add 10 grams of honey, and mix well

3. Add the mixed liquid of step 2 to the mixed powder of step 1

4. Then add the softened butter cubes

5. Knead the dough (in the summer, the temperature causes the dough to be softer. This formula does not need to add flour to make the dough hard, and the dough will not stick if you knead a few more times)

6. Knead into long strips, cut out soy-sized grains, and round them one by one

7. Knead each grain and put it in the baking tray, leaving a certain gap between each grain (please be patient)

8. Preheat the oven, fire up and down, the middle layer is 165 degrees, bake for 15 minutes, the remaining temperature is stuffy for 10 minutes, and the surface is golden.

9. After being baked and cooled, pack it in a ziplock bag and invite the children to eat!

Tips:
If you want the small steamed buns to be the same size as the small steamed buns on the market, when making the buns, just cut out the size of soybeans!