Egg and fruit (Wangzai steamed bread)

Egg and fruit (Wangzai steamed bread)

Introduction:

"Jun Zhi's recipe is very simple, but the process is cruel. It takes a long time to rub the ball, but for the sake of children's health, it doesn't matter whether they are tired or tired. Although the taste is not instant, the milk flavor is the same."

Production steps:

Step 1: pour the eggs into a large bowl and beat up. Then add the sugar and stir well (eggs don't need to be whipped)

Step 2: potato starch low gluten flour baking powder skimmed milk powder (without whole fat can also be mixed) sifted into a large bowl

Step 3: make a smooth dough by hand. The dough may be loose at the beginning. Knead patiently and then it will become a dough. Please adjust the amount of potato starch according to the actual situation. The dough should be soft and hard, not sticky or cracked due to drying. If the dough is too sticky and soft, add more potato starch and knead well. If the dough is too dry, add some whole egg liquid.

Step 4: knead the prepared dough into small round grains, each of which is slightly larger than or the same size as soybeans (this step takes a lot of time). I won't say that I spent more than an hour in total

Step 5: put in the middle layer of the oven preheated 180 degrees for 10-15 minutes until the surface of the small ball turns light golden yellow

Materials required:

Potato starch: 135g

Low gluten flour: 20g

Fine granulated sugar: 35g

Skimmed milk powder: 25g

Whole egg: 45g

Baking powder: 1 teaspoon (5 ml)

Note: if the dough is too dry, the cookies may crack when baking. Before entering the oven, spray a layer of water on the biscuit with a watering can, which can reduce the probability of cracking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor