This buns taste great!
The yeast is mixed with the flour and a pit is dug in the middle. Pour warm water into the pit and level with flour. Knead the flour until it is smooth and not sticky.
Covered with standing fermentation (about 2 hours)
Dried shiitake mushrooms in advance
Washing, chopping, and squeezing the dried mushrooms
Pork belly mashed into small granules (not meat chops) divided into two portions
Mushroom, sprouts, a meat mix
Stir the meat, mushrooms and sprouts just mixed in the wok. Medium fire meat can be granulated.
Stir-fried stuffing with another raw meat mix
Add a little soy sauce and white pepper. A chopped shallot is also chopped together
All materials are mixed and the filling is completed
The dough is 1-2 times larger than the original, and the pressing does not rebound, and there are small holes on the surface.
Sprinkle the flour on the chopping board (to prevent stickiness) and take out the dough, vent it, and divide it into small dough of uniform size.
The steamer is heated by boiling water, and the cooking oil is brushed on the steaming grid after the fire is turned off.
Placed in a steaming grid for 15 minutes, secondary fermentation
Steam on for 20 minutes
The mushrooms are boiled for about two hours, and the stems are cut off, as long as the umbrellas are used.