Ingredients
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500g low-gluten flour
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100g sugar
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4g baking powder
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4g dried yeast
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25g bread improver
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225g water
Directions
Tips
1. Use peanut oil or vegetable oil to fry buns. Do not use pork oil, otherwise, it may cause sour taste.
2. Spending more time on kneading the dough, it helps to make buns tender and aromatic.
Steps
|
1
Done
5 minutes
|
Add low-gluten flour and baking powder into a bowl. Add sugar, dried yeast, bread improver, and water into another bowl. Mix well until sugar melt. |
|
2
Done
5 minutes
|
Mix both the low-gluten flour mixture and sugar mixture. Knead until evenly. |
|
3
Done
5 minutes
|
Knead until the dough is smooth and tender. |
|
4
Done
10 minutes
|
Use a plastic wrap to cover the dough. Let it sit for 10 minutes. |
|
5
Done
5 minutes
|
Use a rolling pin to make the dough flat and thin. |
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6
Done
5 minutes
|
Roll into a long strip. |
|
7
Done
10 minutes
|
Cut into 30g small doughs and make it into the shape of buns. |
|
8
Done
40 minutes
|
Place buns into a steamer. Let it sit for 30 minutes. Use high heat to steam for 8 minutes. Allow cooling. Then fry half of the cooked buns over 150℃ until golden brown. Place both white and golden brown buns into a plate. Serve. |
