Milk-flavored Small Steamed Buns-you Can Make Wangzi Small Steamed Buns at Home! Simple, A Child's Favorite!

Name: Milk-flavored Small Steamed Buns-you Can Make Wangzi Small Steamed Buns at Home! Simple, A Child's Favorite!
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g Potato starch; 15g Low powder; 5g corn starch; 25g Baked milk powder; 5g Baking powder; 1 piece egg; 25g Caster sugar

by I love tomato food

4.8 (1)

Favorite

3

Difficulty

Easy

Time

2h

Serving

2

Wangzai steamed buns that people all over the country know! It has been very popular among friends and snack-loving women! Of course, the editor is also a member of this delicious group...
In fact, you can make Wangzai small steamed buns by yourself, and it is more assured and super easy to make. Except for the hand-crushing step, which is more troublesome, because they are small and one small. The other steps are relatively easy. Therefore, you have to find a relatively free day to do this, don't worry about rushing the meal, rubbing slowly one by one, hone your patience, just pass the time! "

Ingredients

Milk-flavored Small Steamed Buns-you Can Make Wangzi Small Steamed Buns at Home! Simple, A Child's Favorite!

1. Beat the eggs into egg liquid, add fine sugar, and stir well until saccharification

2. Sift in all powders

3. Stir well and knead into a dough

4. Knead the dough into small bun shapes

5. Put it in a preheated 175° oven, middle level, upper and lower fire, 8 minutes

6. This is done

Tips:
Precautions:

1. Due to the large amount of starch used in the recipe, the dough will be relatively dry and not easy to form a dough, so it is only necessary to mix all the flour and egg liquid evenly and knead it into a dough shape.

2. The loose dough can be kneaded into a roughly spherical shape by hand. The size can be set according to your liking.

After the baked small steamed buns have cooled down completely, put them in a food bag and seal them at room temperature, and they can be taken as you eat, which is extremely convenient.