How to Make Mushroom and Onion Buns and Recipe How to Make Mushroom and Onion Buns and Recipe

1. Recipe: 600g medium gluten flour, 6g fast rising yeast, 30g granulated sugar, 320g water, 16g vegetable oil, 1/4 tsp salt, 600g stranded pork, 8 dried shiitake mushrooms, 20g shrimp peel, 150g green onion, 20g grated ginger, 1 tbsp soy sauce, 1 tsp fresh chicken crystal, 1/3 tsp salt, 2 tsp sesame oil, 1/8 tsp white pepper, 1 tsp rice wine 1 tsp cornstarch.

2. A: Soak dried shiitake mushrooms and cut into small cubes (reserve 3 tbsp mushroom water), stir-fry with shrimp skin over low heat, and diced green onion.

3. B: Add the ground pork, all the seasonings, and 3 tablespoons of the mushroom water in 3 batches, stirring in the same direction until it becomes sticky, then mix well with all the ingredients.

4: Using chopsticks, mix all ingredients together and knead to form a smooth, non-sticky dough. Let the dough rest in an airtight place until it doubles in size, about 30 minutes. Knead the dough into a long strip and divide into 50g portions. Sprinkle some flour on the surface of the table and shape the dosage into medium-thick buns, then wrap the buns with the filling (about 50g each) and pinch the crepe to close. Place the buns on a sheet of steamed paper and put them in a warm steamer basket for the second fermentation until they are twice as big as the original ones, about 30~40 minutes, and leave the steamer basket with space for fermentation and expansion. Steamer lid wrapped with a cloth towel to prevent dripping on the buns, and leave a small slit, after the water rolled over medium heat to steam for 15 minutes, about 5 minutes after the flame is removed and then lift the lid, remove the buns and put a container with a dry cloth can be used.