Wang Chai
By VicentaLakin
They're home-made, they're better than they buy, they don't have any additives, they eat better, and they'll love it. The dragonfish is also baked – the oil, rice and flour in the house are mostly gold dragonfish, and the new one is great, and the wheat is sour, it's fine, it's fine
Recipe Recommendations
- low-gluten flour 20g
- corn starch 50g
- butter 10g
- powdered sugar 10g
- egg liquid 25g
- milk powder 10g
- honey 4g
- baking powder 1g
- sweetening
- roast
- half an hour
- simple
Steps for Wang Chai
1
Prepare the food you need。
2
A mixture of low-strength flour, corn starch, milk powder and powdered powder was used。
3
Butter slices are softened with sugar powder and tuned with a razor。
4
In two minutes, the egg fluids were poured into the egg, which were modulated with a manual omelet。
5
Fall into the honey, keep mixing。
6
Sifting low-banded flour, corn starch, milk powder and powdered powder。
7
Scratch the face with your hands and do not need to overstretch。
8
It's divided into a few small formulations, rounded to the plate with oil paper, slightly larger than the soybean grain, about 1 to 2 grams。
9
In preheated ovens, 160 degrees of fire up and down, 12 minutes of roasting, temperature and time adjusted to the individual ovens, and last 3 minutes to observe the colouring of the surface of the buns, which can be made from the ovens until the surface is yellow。
10
The finished chart。
11
The finished chart。Wang Chai Make Tips
The size difference is not too large, otherwise the baking is uneven and it takes patience. Flour absorption is different, and if the flour is dried up, it can be properly added to the egg fluid, if it is wet enough to add flour. 3. There must be powdered powder, which is worse if it is not。