Main Ingredients

Flour : 700

Mushrooms ? : 20 pieces

White radish ? : 750

Pork Filling : 550

Accessories

Salt : Moderate

Soy Sauce : Moderate

Sugar : Moderate

Pepper ? : appropriate amount

Five-spice powder : appropriate amount

Material wine : appropriate amount

Oil : appropriate amount

Chicken essence : appropriate amount

Sesame oil : appropriate amount

Sesame oil : appropriate amount

Sesame oil ? : appropriate amount

Baking Powder : 6

Steps

First Step

1. Prepare the pork stuffing, white radish, mushrooms and soak it well

Second Step

2. 350g of flour put into the bread machine, add 3g of baking powder, 3g of sugar,

(700g of flour to do 2 mixing)

This is the first step of the process. p>Step 3

3. Add 175g warm water, press the mixing button to do 2 mixing programs, then press the fermentation button to ferment.

Step 4

4. Now it's time to make the filling - grate the white radish into julienne strips and knead it a few times with some salt

Step 5

5. Squeeze out some of the water

Step 6

6. Soak the mushrooms and chop them up

Step 7

7. Stir-fry them in the wok and then turn off the heat. Add in the shredded radish,

Step 8

8. Add in the pork stuffing,

Step 9

9. Add in the wine, sugar, salt, soya sauce, five spice powder, pepper, sesame oil, chicken essence,

Step 10

10. Stir it well to form the meat stuffing for the radish, and if the meat is too lean, you can add in some vegetable oil,

. Step 11

11. The dough is ready to ferment.

Step 12

12. Divide the dough into smaller balls, knead well, cover with plastic wrap and let rise for 20 minutes.

Step 13

13. Roll out one ball of dough into a thicker one and thinner ones on the sides, put in the radish filling,

Step 14

14. Let rise for 25 minutes.

Step 15

15. Brush the steamer drawer with oil, put in the bun embryo, cold water on the pot,

Step 16

16. Boil for 12 minutes on high heat, turn off the heat for 3 minutes on low heat, and then let it simmer for 3 minutes to get out of the pot.