1. Add yeast to warm water to melt and pour it into flour, stir with chopsticks until flocculent, then add appropriate amount of warm water and sugar, knead into a smooth dough, put it in warm water to ferment, and ferment to about 3 times the original. , As shown in the picture is the fermented dough
2. Make the dumpling filling while the dough is fermenting, soak the dried shiitake mushrooms and vermicelli in advance with water, mince the meat into minced meat, wash the shallots, and ginger and garlic.
3. Cut the shallots and ginger garlic and put them in a large pot
4. Squeeze the moisture on the surface of dried shiitake mushrooms, chop them and set aside for later use
5. Put oil in the pan, add the minced meat and stir fry for 1 minute
6. After frying the aroma, add shredded shiitake mushrooms and continue to fry for dozens of seconds
7. Add the right amount of soy sauce to consume the fuel, stir fry to get the color, let cool for a while
8. After the minced meat is cold, put the minced meat into the big pot of spring onions, and chop the vermicelli into the pot.
9. Then add salt, chicken, pepper, soy sauce, sesame oil, five-spice powder, egg dumpling filling seasoning
10. Just stir well
11. Take out the awake dough and knead it for a few minutes to expel the air inside
12. Then divide the dough into four, continue to knead for a minute, knead the small dough into a long cylindrical shape, and cut into small pieces
13. Roll the small agent into a round shape and wrap the stuffing in. Add water to the steamer and cook, wrap and cook. After wrapping a pot, set it aside and continue to wake up for a few minutes. Just after the water is boiling, Put the steamed buns in the steamer (the steaming cloth is put on the steaming cloth, if there is no steaming cloth, brushing a layer of oil on the steamer grate will not stick the steamed buns)
14. Just steam it for 15 minutes, it's very delicious
15. Super soft buns, the buns are very soft and delicious when the dough is ready.
