Simulated mushroom buns

Overview

Chinese pasta is very broad and profound. I really liked this bag when I saw it for the first time, so...

Tags

• staple food
• home cooking
• breakfast
• steamed buns
• baking powder
• cocoa powder
• low gluten flour
• sugar
• yeast
• milk

Ingredients

Steps

1. 1 Dissolve the yeast in the milk, let it sit for 5 minutes, stir well and then add the other ingredients (except cocoa powder);

   

2. 2 Use chopsticks to stir the dough into a flocculent shape, then knead the dough until smooth and let it rest for 5 minutes;

   

3. 3 After reserving a little dough from the resting dough, divide the remaining dough into 6 portions and roll them into buns with a thick middle and thin edges;

   

4. 4 Wrap in bean paste;

   

5. 5 Pinch tightly to seal;

   

6. 6 Wrap everything up and set aside (the filling does not have to be red bean paste, you can choose the filling you like);

   

7. 7 Roll the reserved small portion of dough into bamboo shoot-shaped dough and use it to make mushroom stems;

   

8. 8 Add water to cocoa powder and make a paste;

   

9. 9 Use a brush to apply cocoa paste on the surface of the wrapped bun embryo (I use a silicone brush);

   

10. 10 Let it dry and ferment naturally for about 60 minutes;

    

11. 11 Until the buns become obviously bigger;

    

12. 12 After the water boils, steam for 12 minutes and simmer for 5 minutes before serving.

    

13. 13 It looks quite similar!

    

14. 14 One more! (￣▽￣)