For veggie buns, this peanut bun is perfect with its taste and mouthfeel. The bun’s skin is tender and the stuffing peanut is soft and full of peanut aroma. Because peanut contains oil. the bun is as juicy as pork buns.
500g low-gluten flour
4g baking powder
25g bread improver
1. After kneading the dough, place the dough in a warm and wet area. It is the key to make the buns tender, soft, and smooth.
2. If you don’t like the taste to be too sweet, you can add a little salt in the stuffing.
Mix low-gluten flour, oat powder, and baking powder. Then pour on a clean work surface. Make room in the middle area.
Add sugar, yeast, bread improver, and water in the middle area. Stir until sugar melt.
Gradually stir in the flour mixture. Knead until the dough is smooth and fine.
Use a plastic wrap to cover the dough and let it rest for 20 minutes.
Roll the dough into a long strip. Then cut into small doughs, about 30g each.
Make the dough into a round shape. Then use a rolling pin to flatten the dough to make it as the bun’s skin. Set aside.
Add all stuffing ingredients into a bowl. Mix well. Use the bun’s skin to wrap the stuffing. Make it into a bun’s shape.
Place the buns into baking cups, then place into a steamer. Let it rest for 20 minutes. Use high heat to steam for 8 minutes. Serve.