Steamed Oat Flavour Longan Bun Recipe
For a logan and wax ground stuffed bun, this bun is perfect. It also adds oat powder to make the bun’s skin aromatic and tender. The taste is so special that you will never forget after one bite.
500g low-gluten flour
5g baking powder
5g dried yeast
25g bread improver
100g oat powder
100g wax gourd
1. Make sure the dough has no air after kneading, otherwise the buns are easy to break after steaming.
2. Prepare wax ground and logan meat in advance, so that it can reduce the processing time when wrapping the stuffing.
Pour the flour powder into a circle on a clean work surface. In the middle area, add sugar, baking powder, dried yeast, bread improver, water, and oat powder.
Stir until sugar melt. Then stir into the flour powder.
Knead until the dough become smooth and elastic.
Use plastic wrap to cover the dough tightly. Allow it to rest for 30 minutes to let it soft.
Sperate the dough into small doughs, about 30g each.
Use a rolling pin to flatten the dough into rough and thin bun’s skin.
Minced wax gourd and logan meat. And mix well. Use bun’s skin to wrap the stuffing mixture. Make it into a bun’s shape.
Place the buns into a steamer. Steam over high heat for 8 minutes. Serve.