Egg fruit (Wangzi steamed buns)
Overview
The ingredients for Junzhi's recipe are very simple, but the process is painful. It takes a long time to roll the small balls, but for the sake of the health of the children, it doesn't matter if it takes a longer time. It doesn't matter if it is tiring. Although the taste is not the one that melts in the mouth, the milky flavor is the same
Tags
Ingredients
Steps
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Pour the eggs into a large bowl and beat well, then add the fine sugar and mix well (the eggs do not need to be beaten)
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Potato starch, low-gluten flour, baking powder, skimmed milk powder (you can also use whole fat), mix and sift into a large bowl
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Knead it into a smooth dough with your hands. This dough may be loose at first. Knead it patiently and it will form into a ball later. Please adjust the amount of potato starch according to the actual situation. The dough needs to be of appropriate softness and hardness, not sticky, and not 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.
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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). I won’t say that it took more than an hour in total. It’s so sad
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Place in the middle rack of a preheated 180-degree oven for 10-15 minutes until the surface of the small balls turns light golden brown
