Wangzai Steamed Bun

Name: Wangzai Steamed Bun
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Potato starch; 30g Low-gluten flour; 30g milk powder; 2g Baking powder; 40g butter; 1 piece egg; 30g Sugar

by LLY&ZSJ (from Tencent.)

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Wangzai small steamed buns, this one was made for Dabao the year before, so I uploaded the photo when I saw it today. To be honest, I have made Wangzi small steamed buns twice. I don’t think I will be good at making them in the future. It’s too tiring. I plan to give Xiaobao Margarita biscuits. The taste is similar and the ingredients are simpler. Point, the most important thing is to omit the step of rubbing, which is almost a 90% reduction in workload. If you want to do it, consider my suggestion. If Xiaobao is too small, remove the amount of salt in the Margarita formula. .
To be honest, there is still a little difference in the taste of this and Wangzi steamed buns. It may be because of what additives they added. It may be better to increase the amount of milk powder, but I really don’t want to try these two dishes. Many small steamed buns were rubbed off, and the cervical spine began to feel uncomfortable again, ha ha...

Ingredients

Wangzai Steamed Bun

1. 1. Mix: Butter and white sugar and mix well. Because I use white sugar, I just serve it and melt it before mixing, and then add the beaten egg liquid after cooling down.

2. 2. Weigh: Potato starch, low powder and milk powder are weighed and sieved for later use.

3. 3. Knead: sieve the flour and add it to the butter liquid, mix well, and then knead into a smooth dough.

4. 4. Cut: Divide the dough into equal parts, take one of them first, knead the long agent, and then divide it into several small agents with a scraper.

5. 5. Knead: Knead the cut small ingredients into a ball, put it in a baking tray, leave a gap between each small steamed bun, because it will swell a little

6. 6. Bake: preheat the oven at 160°C up and down, put the baking pan into the middle layer, change to 150°C, up and down, and it will be out in 15 minutes.

Tips:
1. The best is sugar. If it is white sugar, it can be melted together with the butter, but you have to wait until the temperature of the butter liquid drops before adding the egg liquid. Otherwise, stir quickly when adding the egg liquid, otherwise it may become egg custard. Remember to remember!
2. After kneading the dough, I recommend dividing it into equal parts. I divided it into 4 points. Then divide it into small portions according to the weight of each portion, then divide the small portions into equal amounts of small doses, and finally round the small doses. This is to ensure that the size of the small buns is as uniform as possible, and the speed is much faster than taking a portion directly from the dough and kneading it.
3. Finally, the temperature and time of the oven should be adjusted appropriately according to your own. Anyway, the small steamed buns can be colored, but it is best to simmer in the oven for three or four minutes before taking it out.