Pork buns with dried shiitake mushroom sauce

Overview

What I made last time - a big pot of dried shiitake mushroom meat sauce stuffing, it’s just right for making steamed meat buns.

Add 2 tablespoons of sugar to the flour, 4 grams of yeast and 160 grams of warm water to dissolve. Pour into the flour and knead until smooth.
Cover with plastic wrap and ferment for 50 minutes. In winter, the time is longer.
Let the dough double in size and knead until smooth.
Divide into small doses,
Use a rolling pin to roll it into a round shape with a thick middle and thin edges,
Wrap the filling and make wrinkles.
Brush the bottom of the steamer with a layer of clear oil, or you can use baking paper. Place the prepared buns for 10 minutes.
Steam over boiling water for 15 minutes, then turn off the heat for 3 minutes and remove.
Just delicious steamed pork buns.