Pork Buns with Mushroom Sauce

Name: Pork Buns with Mushroom Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 0g Dough material; 3g Sugar; 300g Flour; 180g water; 4g yeast; 10 Dried shiitake mushrooms; 300g pork; 1/2 root Green onions; 1 piece star anise; a little Cooking oil; 2 tablespoons Sweet noodle sauce; 1 tablespoon Soy sauce; 1 tablespoon Fuel consumption

by Soybean family

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I often make various kinds of pasta for breakfast, but seldom make buns. On the one hand, because I don’t know how to make buns, the appearance of the buns that come out every time is very ugly, and I don’t even like them. On the other hand, because the time for making breakfast in the morning is limited, there is not much time spent on making breakfast. It takes a long time to make steamed buns. Family members don’t like to eat overnight food or make food that is reheated in advance. This consideration and nutritional considerations are to maintain the principle of cooking and eating. The kids in the family like to eat steamed buns and ask to make them from time to time. He said that steamed buns are too big after making them a few times before. He doesn't like big steamed buns. He likes to eat steamed buns and asks to make one bite. This is not Is it more difficult? For this reason, I did not agree to make buns in the morning, and the frequency of making buns gradually decreased. A few days ago, the kid hadn’t eaten buns for a long time and wanted to eat the buns made by mother. I happened to see good friend Yiyi’s mom sharing her exclusive secret mushroom soy sauce bag on TV. I took the opportunity to improve and try this filling again. Steamed in a pot, except for the exclusion type. I'm sorry for the audience. The taste and taste have been well received by both father and son.
Reference serving size: 12

Pork Buns with Mushroom Sauce

1. Wash the scallions and mince

2. Rinse dried shiitake mushrooms and soak them in warm water for more than 3 hours, remove excess water and dice finely

3. Pork diced

4. Put a little oil in the pan, add star anise and pork and stir fry

5. Stir-fry the meat until the color changes, then add the green onions and stir fry together

6. After the green onions are fragrant, add the shiitake mushrooms and stir fry together

7. Add the sweet noodle paste and soybean paste and stir fry over low heat

8. After the sauce is fragrant, add sugar and oil, stir fry until the meat is cooked through and turn off the heat

9. Fried stuffing

10. Add a little water to the yeast to completely melt, then pour it into the flour, and then slowly add the remaining water in portions to knead the flour into a smooth dough

11. Divide the dough evenly into 12 small doughs

12. Take one of them and use a rolling pin to roll it into a dough with a thicker middle and a thinner edge

13. Take the right amount of filling and put it in the middle

14. Pinch out a pleat from one place, and then continue to pinch the pleat in one direction until the edge of the dough is pinched, and the mouth is closed into a raw bun

15. Make the remaining dough according to the above method, put the finished buns on the oil paper pad and put them in the steaming pot, cover the pot for the second fermentation to twice about (about 40 minutes)

16. Put a proper amount of water in the steamer, boil the water and put in the fermented buns, steam for about 15 minutes, turn off the heat, and take out the lid for about 3 minutes.

Tips:
1. The ratio of the sweet noodle sauce and the soybean sauce in the filling is free to season according to your own taste. The soybean sauce is relatively salty and should not exceed the amount of the sweet noodle sauce.
2. Steamed buns can be directly fermented once, making shaping more convenient
3. The fermentation time is flexibly controlled according to the temperature, the temperature is high, and the fermentation time is short; the temperature is low, the fermentation time is long
4. When putting the steamed buns into the steamer, leave some gaps between each one to prevent the buns from sticking together after fermentation

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