Ingredients
-
250g plain flour
-
70g lard
-
40g sugar
-
50g eggs
-
100g water
-
65g lard
-
130g low-gluten flour
-
Stuffing Ingredients
-
30g bean paste
-
5 salty egg yolks
Directions
Tips
- After making the dough, let it rest for at least 20 minutes. It is the key to make dough tender and smooth.
- Do not make the bun skin too thin, or it may break after roasting.
Steps
|
1
Done
5 minutes
|
Pour plain flour into a circle on a clean surface. Add sugar, lard, eggs, water, and mix well. |
|
2
Done
5 minutes
|
Stir until sugar melt. Stir in plain flour and knead into a dough. |
|
3
Done
25 minutes
|
Use a plastic wrap to cover the dough and let it rest for 20 minutes. |
|
4
Done
5 minutes
|
Use another bowl, add low-gluten flour, lard and mix well to make a dough. |
|
5
Done
5 minutes
|
Cut two dough into small doughs. |
|
6
Done
5 minutes
|
Use dough 1 to wrap dough 2. Then use rolling pin to flatten into bun skin. |
|
7
Done
5 minutes
|
Roll into long strips. Then fold three times. |
|
8
Done
5 minutes
|
Flatten the doughs into rough and thin bun skin. |
|
9
Done
5 minutes
|
Use bun skin to wrap bean paste and salty egg yolk. Place on a baking pan. |
|
10
Done
5 minutes
|
Brush the buns with egg liquid. Top with white sesame. Preheat the oven to 180 degrees. Roast until buns become golden brown. Serve. |
