Mushroom buns

Overview

The weeds have been growing on the mushroom bag for a long time, and today I can finally pull the weeds while I have some time! When the finished product comes out, although it doesn’t look very good, the taste is still good, so I can barely be considered satisfied!

Tags

• pasta
• steamed bun hanamaki
• clear water
• cocoa powder
• flour
• red bean paste
• yeast
• milk
• plain flour

Ingredients

Steps

1. 1 Mix the milk and yeast, add to the flour and mix into a smooth dough, leave to rise in a warm place until doubled in size.

   

2. 2 Take out the fermented dough, deflate it, and cut into small pieces weighing 22 grams each. (Save 70 grams of dough for making mushroom sticks)

   

3. 3 Roll out the dough into thick discs.

   

4. 4 Wrap in red bean paste.

   

5. 5 Pinch and close it like this.

   

6. 6 Stick the front side of the bun into the water.

   

7. 7 Put the cocoa powder in a small bowl, roll the buns that have been soaked in water with the front side facing the cocoa powder (don’t stick to the closing part)

   

8. 8 Add cocoa powder.

   

9. 9 Place into a greased steamer, cover and ferment for the second time until doubled in size.

   

10. 10 Roll the reserved 70 grams of dough into thin strips and cut into 2 cm long pieces. Pour into the edges of the buns and ferment together.

    

11. 11 Pour water into the pot and bring to a boil, put in the fermented raw buns, cover tightly and steam over high heat for 15 minutes, then turn off the heat. After turning off the heat, don't open the lid and let it simmer for 5 minutes, then open the lid and wait for it to cool. Next cook the batter.

    

12. 12 Set up a small soup pot, add 10 grams of flour and 40 grams of water, mix, put on the stove and cook over low heat while stirring until gelatinized, turn off the heat.

    

13. 13 Take out the cool buns and stick some batter on the edges.

    

14. 14 Finish by attaching the mushroom sticks.

    

15. 15 Finished product. Mushroom buns are completed.