Homemade Wang How to make Wangzi steamed buns

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  1.Finished picture.

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  2. Cut the butter into cubes and melt it in a small bowl with hot water.

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  3.One medium-sized egg, knocked into the container, about 60g.

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  4.Add powdered sugar and stir well with egg beater.

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  5.Add melted butter and mix well.

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  6.Sift in milk powder, cake flour, potato starch and baking powder.

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  7.Use a spatula to mix well.
  If you like a richer milk taste, you can also add a little condensed milk here.

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  8. Then knead it with your hands into a soft and non-sticky dough, and wrap it in plastic wrap Relax for 10 minutes.
  The milk is added at this time.If it is too dry and cannot form a ball when kneading, you can add milk to adjust according to the situation.

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  9. After relaxing, use a scraper to cut the word "rice" into eight parts.Then take one part and roll it into a long and thin strip, use a scraper to cut it into small sections, and then roll it into a round shape.Cover it with plastic wrap at all times when rolling it, otherwise it will not be easy to roll it into a round shape after it is air-dried.
  There is no need to seal the other seven portions with plastic wrap or plastic bags to avoid air drying.
  If the dough appears to be dry while kneading, you can dip your fingers in some milk and pinch the dough a few times to moisturize it before proceeding.
  Be sure to cover the dough with plastic wrap on the baking sheet to prevent it from drying out.

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  10. Complete it in sequence and arrange it on the non-stick baking sheet at intervals, because baking It will expand slightly when baked, so don't make the balls too big, otherwise they won't look like commercially available steamed buns when baked.The sizes should also be as consistent as possible to avoid the situation where the smaller ones are cooked and the larger ones are not cooked when baking.
  The 28*28 gold plate I use here is just one plate.And the weight of each small ball is about 2-2.2g.
  It takes patience to make small balls.

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  11. After the oven is preheated to 165 degrees, put the baking sheet in , middle layer, heat up and down to 160 degrees, bake for 20 minutes.It's good to see that the surface is almost colored.Don't keep baking it if it's light in color and uncooked, as it will become hard.Take one and try it when the time is up.

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  12. After taking it out of the oven, pour it over the grill to cool, and after it is completely cooled, put it in a can and seal it for storage.

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  13. After baking and swelling, the 2g small ball becomes a little fat man, on The color is just right!

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  14. Finished picture.Slight cracking is normal.

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  15.Well, it looks good and tastes delicious!