1. Add yeast, baking powder and sugar to the flour and mix well
2. Add appropriate amount of warm water, about 200ml, knead into a smooth dough and put it in a warm place for proofing
3. Wash and chop shiitake mushrooms for later use
4. Add half a teaspoon of salt to minced meat, 1/3 teaspoon of chicken powder, 2 teaspoons of cooking wine, minced ginger, chopped green onion, 1 teaspoon of soy sauce, prepare a small bowl of water and add it three times, mix well and beat in one direction
5. Add chopped shiitake mushrooms, add two teaspoons of sesame oil, mix well and set aside
6. It’s enough to ferment the flour to 2.5 times the original
7. Knead again into a smooth dough
8. Rub into long strips and pull them into a squeeze of about 20 grams.
9. Roll out from the rolling pin into a thin leather with a thicker side in the middle
10. Pick the right amount of meat
11. Wrap it into a bun with the pleating method
12. Proof again for 15 minutes after the wrapped buns
13. Put the pot on high heat and steam for 20 minutes, then steam for 3 minutes (the steaming grid should be brushed with a layer of base oil)
14. Xiangxiang's buns are ready
15. Finished product
16. Finished product
