Ingredients
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500g low-gluten flour
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100g sugar
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5g baking powder
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5g yeast
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25g bread improver
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225g water
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20g oat powder
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20g bean paste
Directions
Tips
1. Stir into the flour powder mixture into sugar water gradually, so that they can mix well. Knead the dough after the water is absorbed by flour powder, in this way, the dough will not be sticky.
2. If you don’t like bean paste, you can use cooked and minced streaky pork as the stuffing.
Steps
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1
Done
5 minutes
|
Mix low-gluten flour, oat powder, and baking powder. Pour into a circle on a work surface. |
|
2
Done
5 minutes
|
Add sugar, yeast, bread improver water, and stir until sugar melt. |
|
3
Done
5 minutes
|
Stir into flour powder mixture and knead until smooth and tender. |
|
4
Done
25 minutes
|
Use plastic wrap to cover the dough. Allow it to rest for 20 minutes. |
|
5
Done
5 minutes
|
Cut the dough into small doughs, about 30g each. |
|
6
Done
5 minutes
|
Use the palm of hands to flatten the dough into bun’s skin. Use the bun’s skin to wrap the bean paste as the stuffing. |
|
7
Done
5 minutes
|
Make it as the bun’s shape. |
|
8
Done
10 minutes
|
Place into a steamer, use high heat to steam for 8 minutes. Serve. |
