How to make buns with fungus and pork stuffing

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  1.Pour the flour into a large basin and add sugar

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  2.Dissolve the yeast in warm water, the water temperature is about 35℃ and it is not hot to your hands

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  3.Add yeast to the flour.If there is not enough water, add it slowly and stir until it becomes like cotton wool.

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  4.Knead it into a smooth dough with your hands for about 20 minutes, cover it with plastic wrap and leave it to ferment

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  5.You can make stuffing at this time.The pork should be three fat and seven lean, wash and mince it into minced meat, and chop the green onion

• 6. Soak the fungus in advance, wash it and boil it for two to three minutes, then rinse it and squeeze out the water
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  7. Chop the fungus and add it to the minced meat

• 8. Slice the ginger, cut the green onions into sections, and soak them in boiling water to make green onion and ginger water

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  9.Add seasoning cooking wine, light soy sauce, oil, salt, and chicken essence to the minced meat, and stir in one direction to add gluten

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  10. Add the onion and ginger water to the meat paste twice, stirring each time until the water is fully absorbed

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  11.Finally add sesame oil and stir evenly.The filling is ready.Cover it with plastic wrap and put it in the refrigerator for half an hour when the weather is hot

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  12.Whether the flour is good for fermentation: brush it in with your fingers and it will not rebound.It will be about 2-3 times bigger than before.oh.The weather was hot and I was completely healed in two hours.

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  13. Take it out, add some dry flour and knead to exhaust, brush it into long strips and cut it into strips Evenly sized dough

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  14.Use a rolling pin to roll it into a round shape with a thick middle and thin edges

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  15.Put the fillings

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  16.Pinch out pleats of buns

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  17.Close the mouth

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  18. Put it in the steamer and put it on the steamer Brush with a layer of oil, cover the lid and ferment for 20 minutes, then steam, bring to a boil over high heat and turn to medium heat for 18 minutes, turn off the heat and simmer for 5 minutes before uncovering

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  19.The noisy big fat buns are ready, and they are so ugly.

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  20.Let’s do some beauty pageants