Wang Chai
By VicentaLakin
It's been such a storm that I've been watching TV all day, and I can't help but think that this little tweezer has never been shot four times before, but I've done it so many times, and I've never lost my taste
Recipe Recommendations
- potato starch 140g
- corn starch 5g
- milk powder 25g
- low-gluten flour 15g
- eggs one
- baking powder 5g
- sugar 25g
Steps for Wang Chai
1
Prepare the material
2
Egg fluid and powder
3
Scratch it with smooth noodles
4
Take a little ding and rub it in a bean-sized ball
5
Keep all the little buns at a certain distance
6
The oven's preheated, 175 degrees, mid-level, top-fire, eight minutesWang Chai Make Tips
When kneading small steamed buns, it's very challenging for patience. You can knead three of them together in your palm. This will be faster.
Leave a gap between the small steamed buns and make them bigger after baking
When it's completely cool, put it in a safety bag and it's crispy whenever you eat it or take it ~
Leave a gap between the small steamed buns and make them bigger after baking
When it's completely cool, put it in a safety bag and it's crispy whenever you eat it or take it ~