The steamed buns are crispier than Wangzai steamed buns

Overview

This small steamed bun is completely oil-free, and the amount of sugar is not very high. It is still a relatively healthy snack. When eating, grab a handful and put it in your mouth. When you bite it, the crispiness will disappear. However, the process of rolling into a round is very tiring. I have to try to keep the size as small as possible. It took me 2 hours. . . (The recipe comes from Junzhi, with slight modifications)

Tags

• baking
• afternoon tea
• baking powder
• cake flour
• egg
• milk powder
• potato starch
• powdered sugar

Ingredients

Steps

1. 1 Beat the eggs in a large bowl, add fine sugar and mix well (the eggs do not need to be beaten)

   

2. 2 Mix potato starch, low-gluten flour, baking powder, and skimmed milk powder (you can also use full fat) and sift into a large bowl.

   

3. 3 Knead it into a smooth dough with your hands (the dough may be loose at the beginning, but it will form into a ball if you knead it patiently for a while). Please adjust the amount of potato starch according to the actual situation. The dough needs to be of appropriate softness and hardness, without being sticky or cracking due to dryness. If the dough is too sticky, add more potato starch and knead it evenly. If the dough is too dry, add some whole egg mixture.

   

4. 4 Knead the prepared dough into small round pieces with your hands. Each small round piece is slightly larger than a soybean or the same size as a soybean (this step is very time-consuming).

   

5. 5 Place the small round balls on the baking sheet, leaving a certain gap between the small round balls. Place the baking sheet into a preheated 180°C oven on the middle rack and bake for about 10 minutes, until the surface of the small round balls turns light golden brown and you can take them out of the oven.