Wangzai Steamed Bun

Name: Wangzai Steamed Bun
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Low-gluten flour; 25g Whole milk powder; 150g Potato starch; 2g Baking powder; 1 piece egg; 30g Powdered sugar; 30g Corn oil

by Aunt Xizhen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Wangzai Steamed Buns are here! This snack is definitely not unfamiliar to everyone. It is from snacks to big ones. Before our baby was two years old, I often bought her to eat. This kind of melt-in-the-mouth, crisp and delicate taste, is very suitable for baby snacks. .
After I bought potato starch in the supermarket, I was thinking about making it for my baby. The whole process was very simple. It was troublesome when rubbing the ball. So I summoned our little cook to help. The two mothers watched the TV for a while. Finished rubbing.
As for the taste, it is exactly the same as the one sold outside, there is no difference at all. Of course, the premise is that you have to make small steamed buns with the correct color without cracking. Okay, I have a baby at home, so let's rub it up quickly.

Ingredients

Wangzai Steamed Bun

1. Find a basin, beat the eggs, then pour the powdered sugar

2. Use a whisk to mix the powdered sugar evenly, then add corn oil and mix well

3. Put the low-gluten flour, baking powder, potato starch and milk powder together and mix well

4. Sift into the egg liquid dish

5. Knead the flour evenly with your hands to form a ball

6. Then start rubbing the balls. This step will take a lot of time. Try to rub the balls as large as possible. I am impatient, so I summoned the little chef to show up. I guess this is the smallest baker.

7. After kneading, spray a layer of water on the surface, then preheat the oven at 150 degrees, then bake the middle layer up and down for about 15 minutes, and the surface will be colored.

Tips:
Two long words:
1. In order to feed the children, so I use corn oil. You can also replace it with butter, the taste will be more crispy;
2. Potato starch cannot be replaced, because it will have a crispy taste, corn starch does not have this effect;
3. The smaller the ball is, the less likely it is to crack. For the size, please refer to the Wangzai Steamed Buns sold outside. I made two reels. The first reel is big, so there are various cracks on the surface. The second reel is shown in the picture. If the one is smaller, there will be fewer cracks;
4. If the temperature of your oven is too high, it will also cause the ball to crack. In addition, before entering the oven, be sure to spray a layer of water on the surface to prevent cracking;
5. The taste and taste of this small steamed bun is very popular with children, so you can make more at a time, and then keep it sealed.