How to make mushroom buns

Ingredients: mushrooms, pork, pepper water, dark soy sauce, sesame, oil, salt, cooking wine, etc.

Steps:

Step 1: Add an appropriate amount of light soy sauce, dark soy sauce, oyster sauce, salt, cooking wine, etc. to the meat filling, and stir in one direction until the sauce is absorbed.

Step 2: Add pepper powder to half a bowl of water, mix evenly, use a spoon to pour one spoon at a time into the meat filling, and use chopsticks (or other tools) to stir the meat filling clockwise. Until absorbed, add another spoonful of pepper water. Generally, add 7-8 spoons and stir until all the pepper water is absorbed. At this time, the meat filling has become a little chewy.

Step 3: Put the sesame seeds in a pan and cook over medium heat until golden brown. After cooling slightly, add it to the meat filling and stir evenly.

Step 4: Cover the meat filling with plastic wrap and refrigerate it in the refrigerator for more than half an hour. You can also refrigerate it overnight before sesame seeds.

Step 5: Wash the dried mushrooms and soak them in water in advance. If the temperature is low, use warmer water.

Step 6: Next we make the bun skin. First add warm milk, sugar and yeast to the basin. Stir and let sit for 5 minutes.

Step 7: Sift in the flour, use a silicone spoon (it may be sticky with your hands) to stir until the milk is absorbed, and start kneading the dough with your hands. Don't use brute force, it's usually better to knead with your palms. If the dough is too wet (various flours have different water-absorbing abilities), sprinkle flour into it and continue kneading. Knead until smooth dough forms.

Step 8: Place the dough in a warm and moist place to ferment. You can heat some water in the pot and put it in the pot for fermentation (not too hot). Wait 50-60 minutes until the dough doubles in size (you can ferment for a while if the temperature is too low).

Step 9: During the fermentation period, chop the soaked mushrooms (you can crush them with a blender) and add them to the meat filling and mix evenly. Add a little more sesame oil. The flavor will be diluted by adding shiitake mushrooms, so if you're worried it won't taste salty enough, give it a try.

Step 10: After the dough has risen, use a rolling pin to deflate the dough, and knead the dough again. If it feels sticky, you can sprinkle more flour. Knead it again and the buns will taste better.

Step 11: After kneading the dough, pinch out a small ball of dough each time, roll it into a round shape and flatten it, use a rolling pin to roll it into a dough cake, put the meat filling in the center of the dough, and then make a fold. Wrap the edges of the pastry in a fold, and then pinch to seal.

Step 12: Place a piece of paper under the buns (I couldn’t buy paper for steaming buns, so I used coffee filter paper cut). At that time, the buns stuck to the pan.

Step 13: After the buns are done, put them in the steamer. Start steaming over medium-high heat for 14 minutes starting from the time steam starts to come out of the steamer's outlet. When the time is up, turn off the heat and wait 5 minutes before opening the lid! Super delicious!