1. Pour milk, sugar and yeast into the basin. After the yeast is melted, pour the flour into the dough and knead it into a smooth dough.
2. Cover with plastic wrap to make the dough rise to double size
3. Dip the dry powder with your fingers and press it down without shrinking or collapsing.
4. Vent the dough, leaving a quarter of the dough for use.
5. The other three-quarters of the dough is divided into almost eight portions, without using an electronic scale to be as precise as eight portions of almost the same size.
6. Divide 160g red bean paste into small balls that are rolled into 20g portions. I bought my red bean paste.
7. Roll out eight dough pieces into thin round slices with the thickness in the middle and the sides, wrap the red bean paste, pinch tightly and close the mouth
8. Shape into the shape of shiitake mushrooms.
9. Spread the cocoa powder on the surface of the shiitake mushrooms by hand. I have tried to dip the cocoa powder directly on the dough. That kind of cocoa will be too thick.
10. The state of cocoa powder
11. Cocoa powder is applied to the surface of each shiitake bag.
12. Divide the quarter of the dough you just reserved into eight smaller portions
13. Roll it into a cylindrical shape with a pointed side and a cylindrical shape. This is the shiitake mushroom handle.
14. All well shaped
15. Put it on the steamer and let it rise for 20 minutes. Turn on high heat and steam. After the water is boiled, steam on medium heat for 15 minutes. Turn off the heat. Do not open the lid immediately. Wait five minutes to open the lid.
16. Poke a hole in the bottom of the steamed shiitake bun with chopsticks
17. Insert the pointed end of the shiitake mushrooms, and a lifelike shiitake bean paste bun is ready.
18. Take a bite, soft and elastic, the bean paste is sweet and delicious
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