#trust of Beauty#simulation Mushroom Bag

Name: #trust of Beauty#simulation Mushroom Bag
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 30g Sugar; 3g yeast; 4g Sticky rice; 4g cocoa powder; Some Mung bean filling

by Mom Nini

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

A small umbrella fell in the forest. Once opened, it was difficult to close it. "

"The jagged shades of flowers and bushes are dotted with mushrooms, round, white and tender, and bright. Pick one and smell it, it's so fragrant!"

Was it adorable by this mushroom bag that was once an internet celebrity?
Ever since I saw this mushroom bun in a restaurant of a hotel, I have grown grass in my heart and I really like it. When I went home and asked Du Niang, I saw various methods and tried some methods. I always felt that the appearance was not satisfactory.

Try it yourself slowly and make this version the most emulated.

To make the shape of the mushroom, the dough should not be too soft, but a little harder. When the dough becomes soft, it will be deformed in the final shape, and the dough is the first

Do not wake up for a long time, so as not to affect the operation of fermentation. The second fermentation must have cracks in place. "

Ingredients

#trust of Beauty#simulation Mushroom Bag

1. . Use a small amount of hydration to boil the yeast, pour it into the flour and add water to make the dough wake up for 10 minutes (the amount of water is about 130 grams)

#trust of Beauty#simulation Mushroom Bag recipe

2. Mix cocoa powder and sticky rice flour evenly and slowly add water to make a thicker paste (about 15 grams of water)

3. Take out the dough and knead it evenly, take about 3/4 of the dough and knead it into a long strip, and then add it into a dose (about 25 grams for mine)

4. Roll into a wafer

5. Pack a little stuffing

6. Slowly close together and make a circle

7. Use a brush to evenly cover the mushroom blanks (the next point to be brushed, otherwise it will show white when it is fermented)

8. Roll the remaining dough into small strips thick for the index finger, and then cut into small pieces (the length and the short are more realistic)

9. Put it on a moist cloth and let it ferment for about 30 minutes in sequence, which will be longer in winter)

10. It needs to be fermented until cracked

11. Add water to the pot and bring to a boil, put in the steamer, steam on medium heat for 15 minutes and turn off the heat (don't open the lid after turning off the heat, and then open it after 2 minutes)

12. Finally, poke a hole under the mushroom and insert the handle (it seems a bit rough)

13. Enjoy it again

14. Isn’t it beautiful and lifelike?

Tips:
1: Don't take a long time for the dough to wake up for the first time, so as not to affect the operation. The second fermentation must have cracks in place.
2: The cocoa paste should be thicker, even when brushed on the mushrooms, and slightly thicker.