500g low-gluten flour
5g baking powder
25g bread improver
5g taro oil
10g fish meat paste
1. Do not put the bun too close in the steamer, because they may be sticky together after steaming.
2. If you use fresh fish meat, add minced ginger to remove the fishy taste.
Mix low-gluten flour and baking powder. Pour on a work surface and make it as a circle. Add sugar, yeast, bread improver, water, and taro oil in the circle.
Stir until sugar melt. Then stir into the flour powder.
Make it into a dough and knead until smooth and tender.
Use a plastic wrap to cover the dough and allow to rest for 20 minutes.
Sperate the dough into 30g small doughs.
Use a rolling pin to flatten the dough into thin bun’s skin. Set aside.
Mince the coriander and fish meat paste. Mix well to make it as the stuffing.
Use the bun’s skin to wrap the stuffing.
Make it into a bun’s shape.
Place into a steamer. Let the buns rest for 20 minutes. Use high heat to steam for 8 minutes. Serve.