Shroom and vegetable buns

Packet body (can do 8):

Medium gluten flour 200g?100g?water?2g?yeast, cabbage (the classic version of the shiitake mushroom and bok choy filling with Shanghai green)? Mushrooms, cabbage 2:1 ratio of mushrooms can be. Mix the mushrooms with the cabbage, add sugar, salt, oil and a little oyster sauce. Mix well.

Filling:

Cabbage (the classic version of mushroom and bok choy filling used Shanghai green)? Shiitake mushrooms

Cabbage 2:1 Shiitake mushrooms ratio can be. Shiitake mushrooms mixed with cabbage, moderate sugar, salt, oil, a small amount of oyster sauce. Mix well.

Process:

Dough part:

First mix the dough and knead until there is no dry powder, and then cover the plastic wrap to rise for five to ten minutes, take it out and knead smooth. Put in a warm place covered with plastic wrap fermentation until 2 times the size (about thirty-forty minutes, this time you can prepare the filling)

Filling part:

Shitake mushrooms washed and diced and sauteed (blanching is also possible), cabbage put in boiling water to scald for 10 seconds to pull out of the water over cool water, chopped, and then squeeze the cabbage of the water dry. Mix, seasoning.

Baozi:

Finish fermenting the dough, exhaust and divide it into 8 small doses, roll it into a round shape and pack the filling into it. After wrapping, put in a warm place to ferment for 20 minutes, or directly cold water on the pot (will ferment during the heating process), water boiling steam steam 10-15 minutes. Turn off the heat and smother for 5-10 minutes, then open the lid and take out.