1. Combine the yeast and warm water.
2. Put flour into a container, add yeast water and make a smooth dough.
3. Cover the kneaded dough tightly and let it stand for 30 minutes.
4. Prepare 400 grams of pork filling.
5. Soak the shiitake mushrooms and vermicelli two hours in advance, (the shiitake mushrooms should be soaked longer)
6. Chop the soaked shiitake mushroom vermicelli and add it to the meat filling.
7. Add soy sauce, oyster sauce and Xo sauce. If you don’t have Xo sauce, you can replace it with other sauces you like.
8. Add salt and sugar that suits your taste.
9. The right amount of pepper. In short, just add your favorite seasonings for any flavor you like, and mix them all well.
10. The mixed noodles and shiitake mushroom meat filling, if you like the dark color, you can add two spoons of the old soy sauce.
11. Take the proofed dough out and knead it flat and divide it into equal parts.
12. Take a portion of the dough and roll it into a round shape.
13. Pack the stuffing.
14. Pinch and close the mouth to complete.
15. Put all the shaped raw buns into the steamer at a distance and cover tightly, and make the second fermentation to double the size. (The soft bun is the most important for the second fermentation)
16. Put water in the upper pot and bring to a boil, put the second-fat raw buns into the steamer and cover tightly. Steam over high heat for 20 minutes to turn off the heat. Let it simmer for 5 minutes before opening the lid.
17. Finished product.
Tips:The second fermentation must be in place, which is related to the soft taste of the buns. You can add seasonings like chicken powder and monosodium glutamate appropriately. Pork filling should be half fat and half lean. I like to eat fat meat, so I choose fatter pork for minced meat filling.
