Mushroom Buns
1.
Add Angel's yeast and flour to form a dough for proofing.
2.
Proof noodles are evenly divided into the size of quail eggs and slightly pressed into oblates.
3.
The remaining dough is made into a mushroom with a length of about 2 cm and the thickness of the chopsticks, which is glued to the mushroom cap.
4.
Mix the soft sugar and cocoa powder with water, spread the mushroom cap unevenly, and then let it stand for 10-15 minutes.
5.
The dough begins to show signs of cracking. If it is steamed for about 20 minutes, take it out of the pot.
