2. Put the dry yeast powder into a small bowl, melt it with warm water of 30 degrees, and leave it for 5 minutes to activate it; Put the flour, baking powder and sugar into a basin and mix them evenly with chopsticks. Then pour in yeast water, stir it into a block with chopsticks, knead it into a ball repeatedly by hand, and finally cover the basin tightly with a wet cloth. To prevent the surface from drying out, let it stand in a warm place until the dough becomes bigger and there are many small bubbles in it. This process takes about an hour; Dough that has been expanded twice can be used.
3. Wash the vegetables, blanch them in a boiling water pot, and then cool them immediately. Chop the blanched vegetables and drain. Wash mushrooms and cut into pieces. There is no need to blanch the mushrooms. Mix minced vegetables with minced mushrooms, add salt, sugar, oil, sesame oil and pepper, mix well and make stuffing for later use.
4. Take out the dough, knead it into long strips, make it into preparations, roll it into a round cake crust with a thick middle and a thin outer periphery, wrap it with stuffing, hold the edge of the cake crust with your right thumb and forefinger and fold it until it is closed and sealed, and the pleats face up to form a blank. The cooked steamed buns should be put on hold for 10- 15 minutes, which is called steaming after waking up.
5. Add cold water to the steamer. After soaking, put the gauze on the steamer and put the steamed bread. Pay attention to the interval when placing. Steamed bread will swell again and the fire will boil. When you see hot air coming up, turn to medium heat and steam for 5-6 minutes. Because we make vegetarian buns, which are not big and the quantity is not much. If it is steamed meat stuffing, the quantity is large.