1. Stir the eggs and powdered sugar evenly
2. Add corn oil and stir well
3. Mix all the potato starch, low powder, milk powder, and baking powder, and sieve into the egg liquid. Reserve 10 grams of flour first and add slowly!
4. Knead into a uniform dough, if it feels dry, add some egg liquid or oil appropriately
5. Divide the dough into small pieces, and then round it with your hands. Cover the rest with plastic wrap, otherwise it will dry easily. It is best to be basically the same size. Put it in the middle of the preheated oven and bake for 15 minutes at 160 degrees. It’s best to keep staring at you for the last few minutes and don’t overbake your head.
Tips:Spray some water before entering the oven. The small balls that are not easy to crack should be of the same size and evenly heated. They are the same size as the small buns sold outside. The smaller they are, the less likely they are to crack. The last few minutes should be stared to prevent over-cooking. Large and small, first reserve 10 grams for the flour and add it slowly. Maybe my native eggs are relatively small, but later they were too dry and added some eggs.
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