How to make oyster mushroom buns

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  1.Pour the flour, oil, high-gluten flour, beef hair, and yeast powder into the basin and knead the dough., with a little more oil, the kneaded dough can be pushed out without making the dough thin, which is beneficial to the secondary fermentation and should not be too soft, otherwise it will be difficult to shape,

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  2.Knead until smooth, without flour around it, seal and ferment in a warm place until doubled in size

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  3. Chop the oyster mushrooms and add the meat filling, onion, ginger, garlic, chicken essence, soy sauce, sesame oil and a little five-spice powder.Stir in the flavor and wait until the dough is ready to be packaged.Add a little salt and stir, add salt in advance if the filling is too watery,

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  4. Send it well If the dough sticks to the chopping board, put some thin noodles on it.Put some oil on the front of the dough to prevent the flour from getting sticky and reduce the use of thin noodles.Try to put as little noodles as possible.Too much thin noodles will make the buns bad



5.Put in the mixed filling

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  6. Brush oil on the grate, put cold water in the bottom of the pot, put the buns in the pot and turn on the heat.After the water is boiled over high heat, steam for fifteen minutes and simmer for three minutes.Steaming in cold water is for secondary fermentation., you can also boil the water and simmer it for ten minutes before steaming it, which is not as effective as direct cold water steaming.