I used the president's unsalted butter and heated the butter to dissolve it into a liquid.
Sprinkle the eggs for later use.
Add the powdered sugar and stir until completely dissolved. Be careful here, be sure to stir evenly, otherwise the surface of the small steamed bread will not be smooth.
Sift the low-gluten flour, milk powder, and potato starch into a well-mixed, unsalted butter.
Pour in the prepared egg mixture and mix well with a spatula.
Knead it into a smooth dough by hand.
Turn into a thick strip.
Cut into small pieces of similar size with a scraper.
Put the small dose on the palm of your hand and turn it into a small ball. Note that unused dough and smashed balls must be wrapped in plastic wrap to prevent moisture loss.
Put a good ball on the baking sheet and leave a little space to prevent swelling and sticking during baking.
Preheat the oven to 170 degrees
Use a watering can to spray some water before putting it into the oven. If it is too dry, the small steamed buns will be blasted during the baking process, and the water will be moisturized and then put in and baked without cracking.
Get up and down, and bake at 170 degrees for about 12 minutes.
Store in a sealed can, it can be left for about 1 week to avoid exposure to moisture and deterioration in the air.
This small steamed bun is a low-oil and low-sugar version. It has no foaming and powdering. The amount of butter is also very small. Therefore, it is not an instant, it will be changed. The taste is also very good. The powdered sugar is very small. Of course, you can also add no sugar powder. If it feels very dry when it is noodles, it is not easy to bond. You can spray a little water, or a little breast milk and dough. Pay attention to the dosage, not too thin.