Rye Mushroom and Greens Buns❗️One-Step Fermentation Method

Prepare the cleaned Shanghai bok choy, shiitake mushrooms, and diced pork with both fat and lean parts.

In a bowl, put 400 grams of all-purpose flour, 100 grams of whole wheat flour, 5 grams of yeast, 5 grams of sugar, 10 grams of pork, and 270 milliliters of water.

Mix evenly and knead into a smooth dough for later use.

Put an appropriate amount of water into the pot. After the water boils, add a spoon of salt and a few drops of oil, then put the vegetables in to blanch until soft.

Take it out and soak it in cold water for 2 minutes.

Squeeze the water out of the shiitake mushrooms and Shanghai greens, then chop them finely.

Add a little base oil to the pot, put the diced meat in and stir-fry until the oil is released and it turns yellow.

Add the shiitake mushrooms and stir-fry for a moment, then turn off the heat and let it cool naturally.

Put the shiitake mushrooms and greens together, then add salt, sugar, white pepper powder, Sichuan pepper powder, and oyster sauce in order.

Stir evenly, and the shiitake mushroom and vegetable filling is ready.

Take the rye dough and knead it into long strips, then cut into evenly sized dough pieces and flatten them.

Roll out the bun dough, thin around the edges and thick in the middle.

Wrap the buns using your own technique.

Place them in the pot to proof. The buns will become larger and lighter after proofing, and they will rebound when gently pressed. Steam for 15-18 minutes after the water boils.

The shiitake mushroom and green vegetable buns are ready, fragrant and delicious.

After eating a lot of big fish and meat during the New Year, occasionally eating some coarse grain buns is also a good choice.