A detailed tutorial for sweet potato leaf vegetarian buns; this method makes the buns look good and taste delicious.

Dissolve 2 grams of dry yeast in 105 grams of warm water, not exceeding 40°C.

200 grams of flour, 2.5 grams of sugar, add yeast water, stir into a flaky texture, and knead into a dough.

Cover the pan and let it rest for 10 minutes. After 10 minutes, knead the dough until smooth, cover with plastic wrap, and let it ferment at room temperature until it is 1.5 to 2 times larger.

6 shiitake mushrooms, 2 tablespoons of sugar, use water to shake and speed up soaking, then soak for another 30 minutes.

Blanch the sweet potato leaves, then rinse in cold water; blanch the shiitake mushrooms.

Dice the sweet potato leaves and drain the water; dice the shiitake mushrooms; dice the vegetarian beef.

Add a little baking soda to the sweet potato leaves, diced shiitake mushrooms, diced vegetarian beef, vegetarian oyster sauce, salt, and sesame oil, and mix well.

After the dough has fermented, punch down the air, roll it into long strips, and divide it into 6 equal parts.

Roll it into a round piece, thinning the edges, sprinkling some flour while rolling. After placing the filling, use your left hand to pinch the dough closed at the first joint of the right hand's index finger.

After the buns are wrapped, let them rise for a second time for 10 minutes, then steam on high heat for 10-15 minutes after the steam starts, and let them rest for 5 minutes.