Ingredients
-
500g low-gluten flour
-
100g sugar
-
4g baking powder
-
4g yeast
-
25g bread improver
-
225g water
-
5g taro flavour salad oil
-
Stuffing Ingredients
-
30g char siu
Directions
Tips
1. After steaming, do not remove the cover immediately. Because the bun will be tough and small when turn cold suddenly.
2. When making the dough, gradually stir in the flour powder. In this way, the dough can be fine and well-mixed.
Steps
|
1
Done
15 minutes
|
Add low-gluten flour and baking powder into a bowl. Mix well. Then pour the powder on a clean work surface. Make a room in the middle. Add sugar, yeast, bread improver, water, and taro flavor salad oil into the middle area. |
|
2
Done
5 minutes
|
Stir until sugar melt. Then stir in the four powder and make it into a dough. |
|
3
Done
5 minutes
|
Knead the dough until fine and smooth. |
|
4
Done
35 minutes
|
Use a plastic wrap to cover the dough. Let it rest for 30 minutes. |
|
5
Done
5 minutes
|
Divide the dough into small doughs, about 30g each. |
|
6
Done
5 minutes
|
Flatten the dough into a flat and round bun skin. Mince the char siu. Use the dough to wrap the stuffing. |
|
7
Done
5 minutes
|
Make it into the buns' shape. |
|
8
Done
30 minutes
|
Place the buns into a steamer. Let it rest for 20 minutes. Use high heat to steam for 8 minutes. Serve. |
