Cream of cream
By VicentaLakin
Everybody's been making buns lately, so I'll follow the wind. My little friend is no different from the favorite of almost every little friend, who loves it. I went to the supermarket to film the recipes for Wang Chai's buns, and I looked at the previous generations' formulas, which had been improved with oilless and butter-free formulas, and I was not disappointed with the product, and the child took the first bite and said, "Mom, it's better than Wang Chai's bun." The husband came by and grabbed one: "Well, that's good!"
Recipe Recommendations
- potato starch 140 grams
- medium-gluten flour 20 grams
- soft white sugar 25 grams
- honey 12 grams
- vegetable oil 20 grams
- butter 10 grams
- eggs a
- milk 10 grams
- milk powder 25 grams
- baking powder 2 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Cream of cream
1
25 grams of sugar, 12 grams of honey, 20 grams of vegetable oil, 10 grams of butter, 48 grams of eggs, 10 grams of milk, all together。
2
The insulated water is evenly mixed with an egg-beater, which melts sugar and butter。
3
Sift in a mixture of potato starch, flour, milk powder and powdered powder。
4
Scratch a noodle, which is very soft and wet。
5
Cut into small pieces。
6
Scrambling into a ball
7
175 degrees in the middle of the oven, about 15 minutes
8
Load. It must be very popular to bag or bottle the babies。Cream of cream Make Tips
1. To prevent steamed buns from cracking, the kneaded dough must be soft and moist.
2. While shaping the balls, cover the divided dough with plastic wrap to prevent drying out.