1. Prepare the material and accurately weigh it with an electronic scale
2. Sift the potato starch, low-gluten flour and milk powder and mix
3. After the eggs are beaten, add fine sugar and corn oil and mix well
4. Then sift the powder mixture that has been sieved into the beaten egg mixture a second time
5. Then mix it into a uniform dough by hand (if the dough is a bit thin, you can add some potato starch, the dough should not be too dry, otherwise it will be easy to crack)
6. Take a small piece of dough, knead it into a ball, and then knead it into a strip
7. Use a knife to evenly cut it into small strips
8. Then roll each into a ball shape, place it on baking paper, and arrange it evenly.
9. Preheat the oven in advance, put the prepared baking pan in the oven, heat up and down at 160 degrees, and bake for 12 minutes (the temperature can be adjusted according to the personal oven). Pay attention to the slightly yellow surface.
Tips:After baking it and letting it cool, store it well. The taste and taste are the same as the packaged Wangzai steamed buns.
