Vinh Thuan Dumpling Flour, Bot Banh Bao 14.1 oz

▸INGREDIENTS

Wheat flour 83%, tapioca starch 15%, baking powder 1%, dry yeast 1%

▸INSTRUCTIONS

How to make the crust:

Step 1: Put 1 packet of dry yeast and 100g of sugar into 200ml of fresh milk (or water) and stir until dissolved, then pour in 400g of flour (remember to leave about 2 tablespoons for coating). Knead for about 10 minutes, add 1 tablespoon of cooking oil, then knead for another 10 minutes.
Step 2: Leave the dough for 60 minutes.
Step 3: Take the dough and roll it into a sausage shape, then divide it into 8 parts. Then roll it thinly, put the filling in and arrange the grooves to form a dumpling shape (use flour to coat your hands to prevent sticking), place the cake on lined paper.
Step 4: Steam the cake, boil the water until it boils (add 2 tablespoons of vinegar to make the cake whiter). Steam for about 10 minutes, take out the handful to clean the water on the lid, cover and steam for another 10 minutes until the cake is done.

How to make the filling:

Step 1: Boil 2 eggs, cut into 8 pieces and 1 Chinese sausage cut into 8 pieces (set aside), 2-3 small onions and 300g of minced cassava, squeeze to dry.

Step 2: Mix 250g of ground pork with onions, sugar, MSG, pepper, salt, oyster sauce. Cut 8 pieces of thin paper to line the cake.

▸NOTE

THE PRODUCT CONTAINS: WHEAT

▸STORAGE

Store in a dry, cool and hygienic place.