Wangzai Steamed Bun

Name: Wangzai Steamed Bun
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 20g Low-gluten flour; 100g Potato starch; 10g Corn oil; 30g Powdered sugar; 10g condensed milk; 15g Whole milk powder; 30g Egg liquid; 2g Baking powder

by Fengyi Painting

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Today, I would like to recommend a small Wangzai steamed bun that is loved by adults and children. This Wangzai steamed bun is simple to make, but it requires patience, because it needs to be rounded one by one, but it is worth it for deliciousness and health. This amount can be made for two plates, and it is completely eliminated in less than a day. It is much more delicious than the ones bought outside. After all, those bought outside don’t dare to eat more. I am worried about various additives and preservatives, especially for children, for the health of the family. Let's do it yourself!

Ingredients

Wangzai Steamed Bun

1. Prepare the ingredients you need.

2. Mix low-gluten flour, potato starch, milk powder and baking powder.

3. Sift the mixed powder for later use.

4. Add egg liquid and corn oil to the basin.

5. Continue to add powdered sugar and condensed milk.

6. Stir evenly with a manual whisk.

7. The powders that have been sieved before are mixed, and then sieved into the beaten liquid. The starch is more delicate and more uniform.

8. Knead it with your hands. The dough should not be too hard. If the dough is too dry, it is easy to crack. If it is too thin, add some potato starch, and if it is too dry, add a little egg liquid to adjust it.

9. Divide the dough into several equal parts, knead into strips, cut into pieces with a scraper, and break into small pieces, about one gram.

10. Roll them one by one and put them in the baking dish, slightly larger than the soy diced.

11. Put it into the preheated oven, heat up and down at 160 degrees, bake for 12 minutes, adjust the specific temperature according to your own oven situation, pay attention to the color of the surface of the small steamed buns in the last 3 minutes, bake it until the surface is slightly yellow, and it will be out of the oven.

Tips:
It is recommended to use potato starch, if corn starch is used, the taste is relatively hard.
When cut into small pieces on the silicone mat, if you feel sticky, sprinkle some powder on the mat to prevent sticking.
Be sure to put baking powder, if you don't put it, it won't have a crispy taste.