How to make Wangzi steamed buns

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  1.Prepare the required ingredients.

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  2. Mix low-gluten flour, potato starch, milk powder and baking powder.

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  3. Sieve the mixed powder and set aside.

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  4.Add egg liquid and corn oil into the basin.

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  5. Continue to add powdered sugar and condensed milk.

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  6. Stir evenly with a manual egg beater.

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  7. Mix the previously sifted powder, then sift into the dispersed liquid In the middle, the starch is more delicate and more uniform.

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  8. Knead it into a ball with your hands.The dough should not be too hard.Dough that is too dry will bake easily.If it cracks, add some potato starch if it's too thin, if it's too dry, add some egg liquid to adjust.

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  9. Divide the dough into several equal portions, roll into long strips, and cut into pieces with a scraper.Break it into small pieces, about one gram.

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  10. Roll each round into a round shape and place it in the baking pan, slightly larger than soybeans.

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  11.Put it into the preheated oven, heat up and down to 160 degrees, and bake for 12 minutes.The specific temperature is adjusted according to the conditions of your own oven.Pay attention to the coloring on the surface of the steamed buns in the last 3 minutes, and bake until the surface is slightly yellow and then take it out of the oven.

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  12.The delicious little steamed buns without any additives are finished.

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  13.The key is that what you cook is healthier and your family can eat with confidence.

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  14. Friends who like it may wish to give it a try.The method is simple, but it requires some patience.

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  15. Personally, I think it tastes much better than the ones bought outside.