Multigrain buns

Cut the dried tofu into small cubes, blanch them in water, and remove the beany taste.

Cut the bamboo shoots into small cubes.

Heat the pan without oil, add the bamboo shoots and stir-fry to remove the moisture.

Keep going, add the diced mushrooms and stir-fry.

Add the blanched dried tofu and stir-fry.

Add the seasonings, a little boiling water, and simmer over low heat.

After the water is almost drained, add the diced celery, starting with the celery stalks.

Then add the celery leaves and stir-fry, let the filling cool and set aside.

Put all the dough ingredients into the stand mixer bowl except for the lard, making sure that the sugar and yeast do not come into direct contact.

Mix the dough into a ball, then add lard and mix evenly.

Let it rise until it is twice the size.

Divide the dough into two portions, release the air, and roll into long strips.

Divide into doses of 30g each.

Use your hands or a rolling pin to roll the dough into a dough sheet.

Wrap in the filling. Use your thumb and fingers to seal it, and after pinching it tightly, place the sealed side down.

The wrapped buns undergo a second proofing: 20 minutes in hot weather, 30 to 40 minutes in cold weather. When they emit a fragrant aroma, gently touch a bun—if it feels fluffy and risen, they are ready to be steamed.

Another steamer of prepared buns, place in the pot with cold water, after boiling steam for 15 minutes.

After cooling, put it in the refrigerator. If you will eat it quickly, store it in the fridge; if you will eat it in more than 3 days, store it in the freezer.