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 dried yeast
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25g bread improver
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225g water
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100g oat powder
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Stuffing Ingredients
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100g wax gourd
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50g longan
Directions
Tips
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.
Steps
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1
Done
5 minutes
|
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. |
|
2
Done
5 minutes
|
Stir until sugar melt. Then stir into the flour powder. |
|
3
Done
5 minutes
|
Knead until the dough become smooth and elastic. |
|
4
Done
35 minutes
|
Use plastic wrap to cover the dough tightly. Allow it to rest for 30 minutes to let it soft. |
|
5
Done
5 minutes
|
Sperate the dough into small doughs, about 30g each. |
|
6
Done
5 minutes
|
Use a rolling pin to flatten the dough into rough and thin bun’s skin. |
|
7
Done
10 minutes
|
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. |
|
8
Done
10 minutes
|
Place the buns into a steamer. Steam over high heat for 8 minutes. Serve. |
