Mushroom Bun

Name: Mushroom Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g All-purpose flour; 40g Sugar; 150g milk; 4g yeast; 15g milk powder; 1g salt; 2 tablespoons cocoa powder; 150g grams Custard filling

by elmonte

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I saw this mushroom bun on the Internet. It was very cute. My daughter liked it very much. I asked me to make it for her. The buns are made of the Cantonese milk-flavored steamed buns I often use, which is sweet and soft. Two methods of cocoa powder were used. I personally think that directly rolling the buns with cocoa powder is more like mushrooms than brushing cocoa sauce. "

Ingredients

300g All-purpose Flour
40g Sugar
150g Milk
4g Yeast
15g Milk Powder
1g Salt
2 tablespoons Cocoa Powder
150g grams Custard Filling

Mushroom Bun

1. Put all the main ingredients into the bread machine, turn on the kneading function, knead the dough, ferment to 2 times the size, take it out and press the exhaust, divide it into 15 portions, cut out about 4 grams each to make mushroom shanks, and the rest Knead into a circle and relax for 10 minutes. Open it up and wrap it with custard filling.

2. After the buns are wrapped with custard filling, they are rounded, pinched and rolled around in the cocoa powder, and dipped in the cocoa powder. (I used two methods: direct powder dip and cocoa paste, the texture of steamed directly with cocoa powder is more like mushrooms).

3. Knead the mushroom shank into a drop shape, put the buns in the steamer and let it stand for 30 minutes, then turn on the fire. After the water is boiled on a high fire, steam on a medium heat for 20 minutes, turn off the fire and wait for 5 minutes, and then take it out of the pan.