Mushroom Pork Bun
1.
Prepare flour, yeast powder and appropriate amount of warm water (cold water can be used in summer). It is recommended to use a non-stick pan for the noodle container
2.
Use warm water to dissolve the yeast powder and pour it into the flour
3.
While adding warm water, knead the dough clockwise while kneading the dough repeatedly until the dough does not stick to your hands
4.
Put the kneading container into warm water and keep it warm for 40 minutes
5.
Wash the pork belly and shiitake mushrooms, and remove the roots of the shiitake mushrooms
6.
Chopped pork belly into minced pork, diced mushrooms, and minced ginger
7.
Add ginger, five-spice tempeh (Liang Jia tea oil tempeh is recommended), chili powder, pepper, edible oil, sesame oil, and stir well
8.
Take out the made dough, the size has doubled before, knead it a few times
9.
Roll the dough into a strip
10.
Cut into small pieces and let stand for 3 minutes
11.
Press a small piece of dough into a pie shape, and use a small rolling pin (one big end and small end) to roll out a thin crust on the thick side in the middle
12.
Put the meat in, wrap around the edges, and wrap more than 10 folds to look good
13.
Put cold water in the steamer, add the steamed buns, steam for about 25 minutes, turn off the heat and remove the lid for 5 minutes, and it is ready to eat
Tips:
The water temperature of the dough, as well as the temperature and time of the dough should be mastered.
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