1. Add 230g of water, 10g of oil, 40g of sugar, 2 minutes/37 degrees/speed 3, and the yeast water; add 500g of flour, and gradually mix the yeast water and flour at 30 seconds/speed 3-6; add the salt, and knead the dough at 2 minutes/kneading key.

Place dough in a large bowl and cover with plastic wrap to rise.

2. Drain vegetables and place in the main pan at 6 seconds/speed 6, chop and remove from the pan and set aside.

3. Drain mushrooms and add to the main pan along with the carrots and chop at 10 seconds/speed 6.

4. Add the chopped vegetables to the main pot with the chopped mushrooms and add 1/2 teaspoon salt and mix at 6 seconds/speed 3.

5.Cut the dough into 16 small balls, add the mushroom and vegetable filling and wrap them into buns, place them in the steamer group and let them rest for about 15 minutes.

6. Put 600g of water into the main pot, set up the steamer group and steam at 130 mins/Varoma/speed 1. Remove the steamer set, remove the buns and leave to cool slightly before serving.