Mushroom Pork Buns

Prepare flour and yeast ratio of approximately: 500g flour + 6g yeast. I only made 200g noodles this time

Bread, yeast, and a small cup of water. Put it into the bread machine and select the dough program

After the dough machine starts working. Start preparing the stuffing. Wash the pork and cut it into small pieces (I have a little too much lean meat, and the filling is relatively thick. If you can eat fatter, you can choose pork belly)

Soaked mushrooms

Chop shiitake mushrooms into thin slices

minced pork

Put the meat filling into the shiitake mushrooms, then add pepper

Add light soy sauce, cooking oil and salt

Stir in one direction. However, I still like to put on gloves and squeeze and mix well

After the stuffing is ready, the dough on the other side has expanded... You can see that the dough is already honeycomb-shaped a few minutes before the bread machine stops working

Take out the dough and start kneading it with a thin surface on a large work surface. After kneading the air out of the dough, knead it into a smooth dough (I forgot to take a picture), cover it with wet gauze and let it rest for twenty minutes.

Knead into strips

Cut into small pieces

Clap it flat in the palm of your hand

Roll out the dough until it is slightly thick in the middle and thin around the edges

Add the meat filling and make pleats...

Put it in the steamer and wait for ten minutes before turning on the heat

Depending on the size of the buns, mine is on the small side and boils for about ten minutes, then turns off the heat and simmers for three minutes. Do not lift the lid of the pot during the reminder ~ otherwise it will collapse ~

Soft buns are just fine~ But the fillings are all lean meat, which is relatively poor~ But my family doesn’t like to eat fatty stuff, so that’s it~ It’s just in time for the Dragon Boat Festival, so you can eat your own meat buns~

Overview

Tags

Ingredients

Steps