Wangzai Steamed Bun

Name: Wangzai Steamed Bun
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 (about 35g) Egg yolk; 15g Powdered sugar; 120g corn starch; 30g Low-gluten flour; 20g milk powder; 20g Corn oil; 25g milk

by Five meals a day

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I see that many small pots of friends around me like Wangzi steamed buns. I have also bought them. They taste very fluffy, similar to melting in the mouth. I saw that the recipe is made of potato starch and baking powder. I tried this method. In the end, I prefer the current recipe. Without baking powder, it is safer and more reliable, and it is very crisp. Without baking powder, it is inevitable to be less fluffy.

Very simple steps, sure to succeed, hehe, but it takes a bit of time to rub each steamed bun, so I rubbed it for 20 minutes. "

Ingredients

Wangzai Steamed Bun

1. Mix the oil and egg yolk well. (If the butter used needs to be softened in advance)

2. Add milk and mix well.

3. Sift the powdered sugar, corn starch, low-gluten flour, and milk powder into the mixture in the previous step and mix well.

4. Knead it into a dough that is moist and does not crack, and knead small circles one by one. Remember to wrap the dough that has not yet been rounded with plastic wrap to prevent moisture loss and the dough will become dry.