Wangzai Steamed Buns

Overview

Seeing that many little friends around me like Wangzai steamed buns, I have also bought them. They taste very fluffy and almost melt in your mouth. I saw that the recipe was made of potato starch and baking powder, so I tried this method. In the end, I liked the current recipe better. It does not have baking powder, it is safer, more secure, and very crispy. Without the baking powder, it's inevitable that it won't be as fluffy. It's a very simple step, and it will definitely work, hehe, but it takes a little time to knead the buns one by one. At this point, I kneaded them for 20 minutes.

Tags

• snacks
• baby
• afternoon tea
• summer recipes
• students
• corn oil
• corn starch
• egg yolk
• low gluten flour
• milk powder
• milk
• powdered sugar

Ingredients

Steps

1. 1 Mix oil and egg yolks. (If the butter used needs to be softened in advance)

   

2. 2 Add milk and mix well.

   

3. 3 Sift the powdered sugar, cornstarch, low-gluten flour, and milk powder into the mixture from the previous step and mix well.

   

4. 4 Knead the dough, the kind that is moist and does not crack, and roll it into small rounds. Remember to wrap the dough that has not been rounded yet with plastic wrap to prevent moisture loss and the dough drying out.

   

5. 5 Bake in the middle layer of the oven at 180 degrees for 16 minutes, until the color changes slowly.

   

6. 6 Finished product.