How to make egg steamed buns without fermentation

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  1.All materials are oversized.

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  2.Put the low-gluten flour and baking powder into a large bowl and beat with a Mix the eggs evenly.

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  3. Beat the eggs in another bowl, stir slightly and then pour in the sugar Powder or white sugar.

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  4. Beat eggs and sugar until thick, then add milk, continue to stir evenly.

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  5. Add the previously mixed low flour + baking powder to the egg liquid , stir with a spatula until there are no lumps of dry powder.Never stir in circles.The stirring technique is like cooking or turning the page in a book.

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  6.After stirring, add salad oil and mix well.

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  7.The final batter is fine and smooth, with no lumps and no floating oil.

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  8. Prepare the mold in advance.The paper mold will be soft and unsupportive, so it can be placed on top of the egg tart mold.You can also use other molds, but remember to apply oil to facilitate demolding.

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  9. Scoop in with a spoon until it is eight minutes full.

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  10.This batter is for 6 molds.

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  11.Put in the water after boiling and steam over medium heat for 12 to 15 minutes..You can use a toothpick to poke it in to check the degree of doneness.If there is a lot of batter stuck to it after the toothpick is pulled out, it means it is not yet cooked and you can continue to heat it.

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  12.After I steamed it for 13 minutes, it was already cooked!

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  13.Some smile like flowers, some are as smooth as eggs, everyone is happy Come and try it!