Creamy Mushroom Fried Bun
1.
First melt the yeast powder with 300 grams of water, then add the flour to neutralize it into a dough
2.
Prove at room temperature until the dough becomes honeycomb
3.
Boil the vermicelli in boiling water for half a minute, then remove
4.
Then add pork skin jelly to the vermicelli, cook on low heat until the vermicelli becomes soft
5.
Add five-spice powder, dark soy sauce and mushroom essence and mix well,
6.
Leave it for about half an hour to let the vermicelli fully taste
7.
Finely chopped vermicelli
8.
Dried milk slurry soaked in advance
9.
The soaked milk milk fungus squeezed the water and chopped it into the vermicelli and mix even
10.
With salt
11.
Mix evenly
12.
Finally, grill the mixed filling on one side of the pan, and put the chopped leeks on the other side, and mix the leeks evenly with sesame oil
13.
Mix well with the filling. The filling is ready
14.
Divide the dough and roll the skin
15.
Divide the dough and roll the skin
16.
Cover the wrapped buns with a slightly damp cloth for about 15 minutes. (I do a lot in total, I can only make seven in a pot, I don’t just make seven)
17.
Spread a little oil on the bottom of the rice cooker and put the steamed buns in the rice cooker
18.
Choose brown rice and standard functions, then turn on the rice cooker
19.
Add a little flour to about 150 grams of water,
20.
Wait 5 minutes after the rice cooker is turned on, pour in water, the amount of water should be 1/3 of the height of the bun
21.
Then continue with the original procedure. When the procedure is over, the buns are ready to fry.
22.
Look at the fried buns, if the bottom browning is just right, the rice cooker automatically controls it, so you don’t have to worry about it at all.
