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1. Prepare the main ingredients

2. Put milk and sugar in the bread bucket first, then flour. Add the yeast powder one by one, and set the bread machine kneading program for 30 minutes. The kneaded noodles are fermented directly

3. After the fermented dough, take out the air and set aside.

4. Divide into noodles of the same size, the large one is the mushroom head, the small one is the mushroom leg. You can cook the red bean paste yourself or buy it, but the red bean paste must be firmed to keep the mushroom buns from deforming.

5. Use your hands to make a pointed and flat mushroom leg. Make a few more mushroom legs, which will be deformed during the roasting process.

6. The large noodles are squashed by hand, and the middle is thicker so that it is good for filling.

7. It's best to pack the bean paste stuffing and keep the bean paste dough on.

8. Slowly closing into the shape of a bun

9. Poke on the back of the wrapped small buns, the bigger the poke and the baking process will become smaller. Used to hold mushroom legs.

10. Pour the cocoa powder into a small bowl, and dip the small buns face down directly with the dry cocoa powder. Note that the edges of the mushrooms should also be covered with cocoa powder, because fermentation will expand.

11. It is best to put a piece of tin foil on the baking tray to prevent the cocoa powder from falling off the baking tray. Leave a large gap in the baking tray. You can't bake it at a time, but bake it several times. A total of two baking in a 30-liter oven.

12. The prepared mushrooms and mushroom legs are fermented in the oven for a second time. Fermented until it expands slightly to half the size, it can be roasted. The second fermentation time is 40 minutes. There will be cracks in the mushroom buns during fermentation, it does not matter, so the mushroom buns will be more realistic. Preheat the oven at 180° for five minutes, and put it in the baking tray on the middle level. Oven setting: up and down fire 160°, time 18 minutes. Hot air mode.

13. Share the finished product. Thank you

14. Share the finished product. Thank you

15. Share the finished product. Thank you

16. Share the finished product. Thank you

17. Share the finished product. Thank you

Tips:

1. Be careful not to burn the mushroom legs.
2. There must be a large gap between each. When dipping cocoa powder, pay attention to the edges, which will fall off during roasting.
3. Place the mushroom heads in the baking dish and press them down with your hands, so that the deformation will be smaller during fermentation.
4. The bean paste filling should not be too thin, otherwise it will be difficult to form.
5. The power of the oven is different. Pay attention to the heat.