How to make mushroom meat buns

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  1.Put cold water into a bowl, pour in sugar and yeast, stir the water until the yeast dissolves...

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  2. Pour the fermented water into the flour basin and knead the dough.If you cannot control the amount of water, do not pour the fermented water all at once.Add flour...

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  3. When the dough is almost ready, add a few drops of cooking oil and continue kneading , the buns made this way will be more beautiful.After the dough is mixed, your hands and basin will be clean...cover and ferment!

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  4.The weather is hot in summer, and it can be fermented in 45 minutes...

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  5. When the time is up, you can open it to see how the dough is rising.The dough has become bigger.Pull it open to see how full it is.Small holes will do!
  

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  6. Take the dough out of the basin and knead the air out of the dough.Divide the dough into small pieces and prepare to make buns!

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  7. I choose semi-fat and lean meat filling.This kind of meat is fresh and tender.Chop the meat filling into meat.Puree, add the prepared chicken soup in batches, stir clockwise, finally add appropriate amount of salt, sugar, oyster sauce, light soy sauce, minced ginger, mix well and divide into two halves, add chopped shiitake mushrooms to one half...

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  8. Knead the small dough into thin sheets and start making buns

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  9. Wrap the buns and put them in a pot for secondary fermentation.When the weather is cold in winter, you need to boil the water in the pot, turn off the heat, and put the done Put the buns into the pot, cover with a lid, and ferment for 20 minutes! At the current temperature, I will put the water at 70 degrees for secondary fermentation for 10 minutes before steaming it...

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  10.After the secondary fermentation is completed, steam for 12 minutes and it is ready to serve...