1. Dissolve the yeast in lukewarm water at about 30 degrees Celsius and let it sit for 5 minutes, then slowly add it to the dough bowl and mix with chopsticks to form a dough.

2, and then kneaded by hand repeatedly into a dough, covered with plastic wrap and put in a warm place to ferment, until the dough is 2 times the size of the hour that the fermentation is complete.

3, while the dough fermentation time can be to do the vegetable filling, will be washed and put into a pot of boiling water blanching, scalding immediately into the cool water cooler, dry water control, cut into small dices and then squeeze the water.

4, mushrooms after washing also cut into small dices, will be mixed with the diced mushrooms, add salad oil, sesame oil, salt, sugar, pepper and mix well.

5, take out the dough, knead and exhaust it, roll it into a long strip and make it into a dosage, roll it into a round skin with a thick center and a thin periphery, wrap it in the filling, and then pinch the edges of the skin with the thumb and index finger of the right hand to make a pleat and pinch it together, and then turn it around until it closes and pinch it tightly to close the seal.

6, put cold water in the steamer, put all the good bun embryo into the steamer to wake up 20 minutes, high heat will boil the water, steam steam 8 minutes, turn off the fire after 5 minutes of rest, and then slowly lift the lid to take out the buns. This allows the temperature inside the steamer to slowly approach the outside world, so that the cold air does not enter at once and cause the buns to wrinkle.