Potato starch 150g Cake flour 20g
Fine sugar 30g Baking powder 2g
Salt (optional) 1g Egg liquid 60g
Milk powder 20g
How to make Wangzai steamed buns Wang x small steamed buns#Panasonic electric oven delicacies# recipe illustration 1

Step 1

Mix all powders evenly. If you like a strong milk taste, you can add more milk powder. Wang x small steamed buns#Panasonic electric oven food# recipe illustration 2

Step 2

Beat the egg liquid and add to the powder. Wang x small steamed buns#Panasonic electric oven food# recipe illustration 3

Step 3

Mix into a dough like this. It feels the same as glutinous rice dough, but has no protein so it has no chewiness at all. The tissue is loose but can stick together. If it feels too dry, add some water; if it feels too wet, just add starch. Wang x small steamed buns#Panasonic electric oven delicacies# recipe illustration 4

Step 4

Then it was so painful to make the steamed buns... I couldn't sleep and got up around five o'clock in the morning to make steamed buns. I didn't make a plate until after seven o'clock and I was still drunk. But it’s a good way to clear your mind. Just roll it into the size of a soybean. Then put it into the preheated oven and bake at 170 degrees for 12-15 minutes until the surface is golden brown. 王x小包#Panasonic electric oven beautyIllustration of how to make food# 5

Step 5

Finished product. Illustration of how to make Wangx small steamed buns#Panasonic Electric Oven Food# 6

Step 6

Take a cross-section picture. It’s too small and it’s difficult for my micro-sun. The texture is very delicate, so it’s very crunchy. The characteristics of potato starch are like this. I have tried using corn starch before but it was not as good. My dough is slightly dry so the surface is a little cracked. It is said that applying a layer of egg yolk liquid can reduce the cracking, but it doesn't affect it. Cooking tips for Wangzi steamed buns