Wangzai Mantou
1.
Prepare the materials.
2.
In a clean basin without water, pour the whole egg liquid, the grass egg I used, so two are enough. Add granulated sugar and mix well with a manual whisk. Let the sugar melt initially.
3.
After stirring, pour in corn oil and continue to stir evenly. Until the sugar melts. well mixed.
4.
Potato starch, low powder, milk powder, baking powder, mix, and mix well with a silicone spatula.
5.
Then sift into the egg mixture mixed in step 3.
6.
Use a silicone spatula to mix the powder and egg liquid. There is no dry powder initially.
7.
Then wear pvc gloves and knead the dough evenly. Non-stick gloves are fine. The water absorption of flour is different, so I am not too clumped, and it does not affect it.
8.
Remember to cover the unkneaded dough and the already kneaded dough with plastic wrap. Continue to wear gloves, take a little dough, and knead it into a circle. Arrange evenly into a baking dish lined with greased paper. Remember to rub smaller and smaller, it will swell when you bake, and if you rub too much, it will make the buns bigger. Start rubbing, at this time the oven preheats up to 145.
9.
After rubbing a plate, you can spray a little water with a small watering can. I didn't spray it, and it cracked slightly. Put it in the middle of the oven, adjust the upper and lower 140℃, and bake for 20 minutes.
10.
When baking the first plate, start rubbing the second plate. It is also covered with plastic wrap to prevent it from drying out and cracking. The second plate was sprayed with a little water before roasting, and it did not crack during roasting. Haha!
11.
Bake it, take it out to the cold rack, and let it cool. Put the second plate in and continue to bake. The oven is large enough to bake at one time, but it is not recommended to bake in two layers on the top and bottom. It is better to bake in one layer.
12.
After cooling, it is crispy and can be removed directly. Non-stick greased paper. Put it in the bag.
13.
It can be sealed with a sealing machine. Or put it directly into the bag and keep it sealed. Eat and take as you go!
Tips:
1. The water absorption of flour is different, and the amount of flour can fluctuate a little bit. 2. The amount of sugar is also, don't reduce the sugar in this amount, it is very light and sweet. 3. Be sure to cover the dough with plastic wrap and spray a little water before baking. It will not crack when roasted. 3. Sealed and stored.
