Pork Buns with Winter Bamboo Shoots and Mushrooms
1.
Prepare the required ingredients, mix flour, white sugar, baking powder, and yeast into the kneading bowl, slowly add water in portions, stir with chopsticks while adding water, and knead it by hand when all the flour becomes flocculent Smooth and elastic dough, cover with plastic wrap and relax for 15 minutes;
2.
After the filling ingredients are cleaned, cut the black fungus, shiitake mushrooms, carrots, and winter bamboo shoots into fine dices. It is recommended to soak and rinse winter bamboo shoots in clean water before using, and it is best to blanch them to taste better;
3.
Chop the pork into a large clean bowl, add a little water, salt, oyster sauce, light soy sauce, rice wine juice, black pepper, etc., and stir in the same direction for about 3 minutes, until the meat filling is syrupy;
4.
Add the chopped winter bamboo shoots, carrots, shiitake mushrooms, and black fungus to the minced meat, and stir evenly with chopsticks;
5.
Add a little salt, edible oil, sesame oil and other seasonings to the filling to taste;
6.
After the fillings are prepared, the dough relaxes well. Divide the loosened dough into 12 small dough ingredients and round them separately;
7.
Use a rolling pin to roll the dough small into a thin round dough with a thicker middle in the middle. During the rolling process, you can sprinkle a little dry flour as hand powder to prevent the dough from sticking to your hands or silicone pad;
8.
Put a large spoonful of mixed winter bamboo shoots and mushroom filling in the middle of the dough;
9.
Slowly fold up the bun skin one by one, squeeze the closing area at the end, and the bun blank is finished;
10.
Follow the above method to make all the remaining buns, and then place them on a steaming tray brushed with a little cooking oil. Leave some space between each buns to leave room for fermentation to prevent the buns from sticking together after fermentation. ；
11.
After making the buns, place them at room temperature for fermentation, wait for the buns to ferment to 1.5 times the size, put them into the middle of the steaming oven, select the "pure steaming" function, set the time to 20 minutes, and start the oven;
12.
During the steaming process, the steamed buns will continue to expand and become bigger;
13.
After the waiting time is over, take the steamed buns out of the oven to eat.
Tips:
1. The dough of steamed buns needs to be kneaded softer than that of steamed buns. The ratio of flour to water is 5:3, that is, 100g flour and 60g water. The actual situation should be adjusted according to the water absorption of flour and climate change;
2. Adding white sugar and baking powder to the steamed bun dough on the one hand can accelerate the fermentation, on the other hand, it can make the buns more smooth and soft to eat. Baking powder is a safe food additive, and a small amount of consumption will not affect your health;
3. This steamed bun is made by steaming in a steaming oven. If you don’t have this kind of kitchen equipment at home, it is recommended to use ordinary steamer, cold water pot, steam for about 12 minutes, turn off the fire, turn off the fire and simmer for about 3 minutes.
