One day the child wanted to eat meat buns again, and it happened that there were stocked mushrooms and winter bamboo shoots at home. Bamboo shoots are unique natural ingredients in spring and winter in the south. They are rich in dietary fiber. Eating winter bamboo shoots can promote digestion and enhance the health of the body. Appetite, there are many ways to eat it. It can be fried or stewed. You can also use it to make stuffings to make steamed buns or dumplings. No matter which way you make it, it tastes very delicious. Shiitake mushrooms are also rich in nutrients. Protein, low fat and multivitamin mushroom food. Regular consumption of shiitake mushrooms can delay aging and improve human immunity. The alternation between spring and winter is the period of high incidence of viruses. As a parent, you must reasonably arrange your children's diet. Only when your children's diet is well-regulated can they have a healthier body and avoid illness. The chance of getting pregnant will also be far away from him, so this time I made a new flavor of pork buns with mushrooms and winter bamboo shoots for the child. He ate 3 of them as soon as they came out of the pot. The next day, they steamed another pot and continued to eat. It can be seen that this taste Baozi is deeply loved by children. Friends who like to eat steamed buns can also learn to make them.

How to make winter bamboo shoots and mushroom meat buns

Step

1

Prepare the required ingredients, flour, white sugar, soaked Mix the flour and yeast into a kneading basin, slowly add water in batches, stir with chopsticks while adding water, stir until all the flour turns into floc, and knead it into a smooth and elastic dough by hand. Cover with plastic wrap and rest for 15 minutes. ;

Step

2

After cleaning the filling ingredients, cut the black fungus, mushrooms, carrots and winter bamboo shoots into small dices.

It is recommended to soak and rinse winter bamboo shoots in water before use. It is better to blanch them and rinse them for a better taste;

Step

3

Chop the pork into clean pieces In a large 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 slurry;

Step

4

Add diced winter bamboo shoots, diced carrots, diced mushrooms and chopped black fungus to the meat filling, and stir evenly with chopsticks;

step

5

Add a little salt, cooking oil, sesame oil and other seasonings to the stuffing to taste;

step

6

After the filling is prepared, the dough has also relaxed well. Divide the relaxed dough into 12 small dough pieces and roll them into rounds;

Step

7

Use a rolling pin to roll the dough into a round shape that is thin on all sides and slightly thicker in the middle. During the rolling process, you can sprinkle a little dry flour as hand flour to prevent the dough from sticking to your hands or a silicone pad;

Step step

8

Put a large spoonful of the mixed winter bamboo shoots and mushroom filling in the middle of the dough;

Step step

9

Slowly fold the bun skin pleat by pleat, and pinch the seam tightly at the end. The bun blank is completed;

step

10

Use the above method to make all the remaining buns, and then place them on a steaming plate brushed with a little cooking oil. Leave some space between each bun. Leave space for the buns to ferment to prevent the buns from sticking together after fermentation;

step

11

After the buns are made, place them at room temperature for fermentation. Wait for the buns to ferment to 1.5 times the size and put them into the middle layer of the steaming oven. Select the "Pure Steam" function, set the time to 20 minutes, and start the oven;

Step

12

During the steaming process, you will see that the buns are constantly expanding and getting bigger;

Step step

13

Wait for the time to end Finally, take out the steamed buns from the oven and eat them;

Pictures of the finished product of winter bamboo shoots and shiitake mushroom meat buns

Cooking techniques for winter bamboo shoots and shiitake mushroom meat buns

Techniques tips

1. The dough for steamed buns needs to be kneaded softer than the dough for steamed buns. The ratio of flour to water is 5:3, that is, 100g of flour plus 60g of water. The actual situation depends on the water absorption of the flour and the climate. Make appropriate adjustments according to different changes;

2. Adding white sugar and baking powder to the steamed bun dough can speed up fermentation on the one hand, and make the buns taste softer on the other. Baking powder is a safe food additive. , eating a small amount will not affect your health;

3. This bun is steamed in a steam oven. For those who do not have such kitchen equipment at home, it is recommended to use an ordinary steamer, boil it with cold water, and use high heat. Steam for about 12 minutes and turn off the heat, then simmer for about 3 minutes before taking it out;