Weekend Afternoon Snacks----------wangzai Steamed Bun
1.
Prepare materials.
2.
Put all the flours in a large bowl and mix well and set aside.
3.
Beat the eggs into the basin and add the sugar.
4.
Whisk evenly with a manual whisk.
5.
Sift in the pre-mixed powders and turn them with a rubber spatula until there is no dry powder. (Don't stir in circular motions, use the same technique as stir-frying)
6.
Knead the dough with your hands, don't knead too hard, just form a dough.
7.
Take a small piece of dough and knead it into a long strip (the remaining dough should be covered with a damp cloth to prevent the water from evaporating too dry and difficult to knead), divide it into equal parts with a thin spoon, and then round into small buns.
8.
Put the kneaded small steamed buns into a baking tray lined with baking paper, leaving a little space between them, because they will expand during baking.
9.
Preheat the oven to 150 degrees and bake for 10 minutes. (The temperature of each oven is different, you need to adjust it yourself)
10.
The surface can be colored, and it will become crunchy after cooling.
11.
The taste is not worse than what is sold outside.
Tips:
1. The ingredient is potato starch instead of potato flour, which is one word short of it, but its use is very different.
2. If potato starch is not available, corn starch can be used instead.
