Mushroom Meat Buns
by Lucky Three Treasures (Happy Baby)
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Wash the pork and peel, and soak the mushrooms in warm water.
2. Chop pork and shiitake mushrooms, add the seasoning and 3 to 4 tablespoons of shiitake mushroom water, stir well, marinate for two hours, add chopped green onion and mix well.
3. Sift the flour and pour it into a basin, add the yeast powder to warm water and mix well, then pour the flour.
4. Use chopsticks to stir into floc.
5. Knead the dough with your hands until the dough is smooth, so that the hands, basin, and surface are three-light, so that the dough will have toughness. Cover the kneaded dough with plastic wrap and let it stand for 3 to 4 hours.
6. Take out the proofed dough and knead it until the surface is smooth, divide it into small mustard seeds and use a rolling pin to expel the air inside and wrap it in the filling.
7. Make beautiful pleats. After wrapping, continue to wake up for 20 to 25 minutes.
8. After boiling under cold water, steam on medium heat to 15 minutes (if the steamed buns are bigger, steam for 18 minutes, generally no more than 18 minutes). Turn off the heat and then uncover the lid for 2 to 3 minutes. It is not recommended to open the lid immediately after turning off the heat. The buns will deflate.
9. Steamed buns are out of the pot!
