#柏翠大赛#oil-free River Shiwangzi Small Steamed Buns

Name: #柏翠大赛#oil-free River Shiwangzi Small Steamed Buns
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g corn starch; 50g Low-gluten flour; 2 pcs egg; 50g Sugar; 30g milk powder; 10g condensed milk; 2g baking soda; 20g Mulberry Sauce; Some Snow dough

by Sea waves

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Oil-free Wangzai small steamed buns are healthier for children. I did it for kids before, the little girl liked it so much, she couldn't bear to eat it, and she took it to school to share with her classmates, hehe! She got a lot of compliments and she was also triumphant. Of course, I still want to eat. This is my motivation for cooking. This time I added mulberry sauce, the color was darker, and it looked a bit like river rocks. I wanted to reflect the artistic conception of river rocks in the water, so I used the remaining surface of snowy mooncakes to make her a big sky blue monster. Shrimp, it’s a bit interesting to put it up. The kids love it. After watching it for several days, the Blue Devils prawns are still solidified there. Of course, the little steamed buns are gone!
Mulberry contains a variety of functional ingredients, such as rutin, anthocyanins, resveratrol, etc., which have good anti-cancer, anti-aging, anti-ulcer, and anti-virus effects. "

Ingredients

#柏翠大赛#oil-free River Shiwangzi Small Steamed Buns

1. Prepare the materials

#柏翠大赛#oil-free River Shiwangzi Small Steamed Buns recipe

2. Beat the eggs, add sugar and condensed milk and stir well until the sugar is emulsified

3. Sift all powdered ingredients into the egg liquid

4. First use chopsticks to stir into a snowflake shape, add mulberry paste

5. Knead it into a smooth dough with your hands

6. Knead into thin strips and evenly pull them into small doses

7. Take a small dose and knead it into a small ball, it takes a lot of time! Into the bakeware

8. Preheat 170 degrees on the upper and lower heat, bake for 10 minutes, then simmer for 5 minutes

9. After being baked, let it cool thoroughly, put it in a fresh-keeping bag and keep it sealed, and take it as you eat.

10. Making Blue Devil Shrimp: Add food coloring to the snowy skin dough

11. Knead into blue dough

12. Make each part of the Blue Devil Shrimp separately

13. Connect each part and place it on a small steamed bun. Use black beans as eyes and dried flower leaf whiskers as shrimp whiskers. The background of water is a bit interesting.

Tips:
1. Small steamed bun embryos should not be too large, so it will be easier to bake dry crisps.
2. The production process is not difficult, but it is very time-consuming. It is a small snack that tests patience!
3. Pay attention to observation during the baking process, as long as the color is applied, immediately turn off the fire to avoid baking.