How to make steamed buns stuffed with mushrooms and pork

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  1. Slice the mushrooms and then cut into small dices as much as possible Thin, no need to chop, chopped green onion, forgot to take a photo

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  2. Pork stuffing with cooking wine , dark soy sauce, ginger powder, Sichuan pepper powder, allspice powder

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  3. Heat the pan and add appropriate amount of oil , add peppercorns, turn off the heat when the peppercorns are fragrant, take out the peppercorns, and pour the hot oil on the five-spice powder placed on the pork filling

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  4. Stir the meat filling clockwise until the meat is firm.Add the chopped scallions and stir clockwise evenly

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  5.Add salt and stir evenly

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  6. Squeeze the water from the chopped shiitake mushrooms and put it into the meat filling

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  7. Stir clockwise evenly and set aside

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  8. Add flour and yeast and stir evenly.Add water step by step and mix evenly.Knead it into a non-stick basin that does not stick to your hands.Doughs and flours have different water absorption properties.Generally, the amount of water is a little more than half the weight of the flour, so you need to add water little by little when making the dough.Cover the lid and let the dough ferment to more than double its volume.It will not spring back when pierced by your fingers.Add baking soda (a little bit is enough to dissolve in a small amount of water) to remove the sour smell of fermentation.You can also skip it.

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  9. Pour the dough into a round shape, knead it into a round shape, invert it, and let it rise for 20 minutes in a basin.Use this time to mix the stuffing

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  10.Take a small piece of dough and knead it into red yeast rice and matcha powder, then take a piece of white flour and knead it to deflate the air.After there are no big bubbles in the dough, knead it into long strips, stick them together, and cut them into three-color dumplings of equal size.I only made part of the three-color dumplings, and the rest were made white.Dosage.

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  11. Roll the dough into bun wrapper, hold the dough in one hand and the rolling pin in the other, while turning Roll out the dumplings on one side until the middle of the buns is slightly thicker and then fill in the fillings.Let the wrapped buns wake up for about 10 minutes.Cover them with a layer of plastic wrap to prevent them from drying out.The plastic wrap should be dipped in dry powder and boil water in a steamer.

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  12. Steam in a steamer for 8-15 minutes depending on the size of the buns.When the time is up, first remove the pot lid, then the steamer, and finally turn off the heat to prevent the steam from the lid from falling onto the buns.I steamed the palm-sized buns for 12 minutes.Everyone can refer to it.