【Mushroom and fresh meat buns】
Overview
I learned to use [Yeast] to make steamed buns once, and it felt like the [Chinese] method. PAPA likes the steamed buns made this way very much. He said that because the texture is very soft, it still reminds him of eating soft steamed buns when he was young. The smell of shiitake mushrooms is enticing, and the meat buns with shiitake mushrooms have rich and delicious gravy, which whets your appetite. Sometimes I make some and store them in the refrigerator, so that I can have them ready for breakfast the next day n.n. It’s been a while since I’ve made steamed buns, and I need some tutoring due to my handicap. For taking pictures, find a hand that is broken and cut it open, then fill your stomach afterward. . .
Tags
Ingredients
Steps
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The starter for the buns is prepared in advance. Honeycomb shape with many small holes.
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Dough materials: flour, water, yeast, starter, sugar. Knead into a smooth dough.
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Chop the soaked mushrooms into fine pieces and stir-fry them to remove the moisture.
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Mix the fried shiitake mushrooms, minced pork, and seasonings evenly to make the shiitake mushroom and fresh meat filling.
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The fermented dough is very soft when broken into pieces. The cotton-wool shape that you can’t put down.
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The fermented dough is fully deflated, poke a hole in the middle and knead it, and prepare to divide it evenly.
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Take a ball of dough and roll it into a medium-thick bun skin with thin edges.
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Wrap the mushroom and fresh meat stuffing into the bun skin.
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Let the wrapped buns wake up for about 15 minutes, steam them in the pot for about 15 minutes, turn off the heat and simmer for 3 minutes before they are ready. It’s been a while since I’ve made steamed buns, and I need some tutoring due to my handicap.
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【Mushroom and fresh meat buns】finished product. For taking pictures, find a hand that is broken and cut it open, then fill your stomach afterward. . .
