Ingredients
- 500g low-gluten flour
- 100g sugar
- 5g baking powder
- 5g dried yeast
- 225g water
Stuffing Ingredients
- 200g ham
- 200g taro
Directions
Tips
1. Add a little lard into the dough. It makes the dough smoother and brighter. After steaming, the dough is softer and tender.
2. Do not make the dough wrapper too thin or too thick. It can affect the mouthfeel or the pie.
Steps
1 Done 10 minutes | Place low-gluten flour on board as a circle. In the middle area, add sugar, yeast, baking powder, and water. |
2 Done 5 minutes | Stir until sugar melt. Then stir in the baking powder and flour. |
3 Done 5 minutes | Roll until smooth and elastic. |
4 Done 30 minutes | Use the plastic wrapper to cover and let it rest for 30 minutes. |
5 Done 5 minutes | Cut the dough into 30g small doughs. |
6 Done 5 minutes | Make the doughs into rectangle flat dough. |
7 Done 10 minutes | Use doughs to wrap the ham and taro. Make it as a pie in rectangle shape. |
8 Done 20 minutes | Put into a steamer. Let it rest for 10 minutes. Steam over high heat for 8 minutes. Serve. |
