Dumpling Flour, Bun, Siopao 400 g - Vinh Thuan

Ingredients
wheat flour, tapioca starch, instant yeast, baking powder (E500, E330)

Preparation
1. Dissolve 1 pack of instant yeast and 100 grams of sugar in 200ml of fresh milk (or water). Stir the mixture. (Remember to keep 2 spoons to make coating flour). Knead the flour in 10 minutes. Put 1 spoon of cooking oil into the mixture and knead it in another 10 minutes. 2. Keep the dought in 60 minutes. 3. Roll the flour and stretch it into the shape of a sausage. Cut it into 8 pieces. Press and make each piece of flour become thin. Put the stuff in and form it into the shape of a dumpling. (Use the coating flour in other to prevent your hand from being sticky). Put each dumpling on a piece of thin paper. 4. Steam the dumplings. Pour water into the steamer and boil it. (Pour 2 spoons of vinegar into the water to keep the dumplings white). Steam the dumplings in 10 minutes. Take out the steamer’s cover, dry the water on it. Close the streamer’s cover. Steam the dumplings in 10 minutes. Then the dumplings are ready to serve.

Allergens
gluten

Average nutritional values per 100 g:
Energy: 1463 kJ/348 kcal
Fat: 0,7 g
     of which saturates: 0,05 g
Carbohydrates: 74,5 g
     of which sugars: 12,8 g
Protein: 11,1 g
Salt: 1,2 g

Storage
Keep in a dry and cool place, away from direct sunlight.