Exclusive Shiitake Mushroom, Mustard Greens, and Tofu Bun

Mix the flour and yeast, add water to form a smooth dough, cover with a damp cloth, and let it ferment in a warm place.

Soak the shiitake mushrooms until soft, squeeze out the water, and chop finely.

Wash the mustard greens, blanch them in boiling water, then remove and cool.

Squeeze out the water and chop finely.

Finely chop the scallions.

Put all the ingredients into a large bowl, and mash the tofu finely.

Mix with salt, oyster sauce, and sesame oil.

Take the fermented dough out and place it on the countertop to knead and release the air, then divide it into small portions.

Roll it into a round piece that is thick in the middle and thin around the edges.

Place the vegetable filling and wrap it into a bun.

Includes two shapes.

Place it in the oiled steamer for a second fermentation.

Put cold water in the pot, bring to a boil over high heat, then turn to medium heat and steam for 15 minutes. Turn off the heat and let it steam with residual heat for 5 minutes before opening the lid.

Plump and chubby buns.