Shiitake mushroom and fresh meat buns, fresh and juicy, simple and delicious, plump and soft.

Name: Shiitake mushroom and fresh meat buns, fresh and juicy, simple and delicious, plump and soft.
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 400 g Pork hind leg meat; 1 tbsp dark soy sauce; 1 tbsp Light soy sauce; 1 tbsp cooking wine; 1 tbsp Oyster sauce; 1 tbsp Sesame oil; 2 tbsp Edible oil; to taste white pepper powder; 1 tsp white sugar; 1/2 tbsp MSG; to taste scallion; 5 piece shiitake mushroom; 1/2 bowl Scallion and ginger water; 500 g All-purpose flour; 2 g Salt; 80 g warm water; 200 g Milk; 5 g Yeast; 20 g white sugar

Plump, juicy steamed buns filled with seasoned ground pork and diced shiitake mushrooms, their soft white dough steamed until fluffy for a savory, tender, satisfying bite.

0 minNewMedium Staple Food Steam Savory

Instructions

1
First, we prepare the filling. Mince 400 grams of pork hind leg meat. Add 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, 2 tablespoons of cooking oil, an appropriate amount of white pepper, 1 teaspoon of granulated sugar, and a little less than half a teaspoon of MSG.
2
An appropriate amount of chopped green onions, 5 shiitake mushrooms (cut into mushroom cubes in advance).
3
Switch to a large bowl to make stirring easier. Half a bowl of the pre-soaked scallion and ginger water should be added in three portions, making sure to stir evenly each time before adding more scallion and ginger water.
4
Stir the well-mixed filling until it becomes elastic, then refrigerate and set aside.
5
500 grams of all-purpose flour, 2 grams of salt, and 20 grams of granulated sugar, put together and mix evenly.
6
Mix 80 grams of warm water and 5 grams of yeast together 5 minutes in advance to activate the yeast. Then add 200 grams of milk at the same time and stir evenly.
7
Stir until it becomes flaky.
8
Knead it into a ball by hand, then cover it with a lid and let it sit for 5 minutes; this will make it easier to knead.
9
Take out the dough and knead for about 3-4 minutes until the surface is smooth.
10
Cover the dough and let it ferment until it doubles in size.
11
Take out the well-fermented dough and knead it a bit to release the air.
12
Take half of the dough and roll it into a long strip.
13
Cut into appropriately sized small pieces and sprinkle a little flour to prevent sticking.
14
Press flat with the palm and then roll into a round shape.
15
Then with the bottom side up, roll it into a dough sheet that is thicker in the middle and thinner around the edges.
16
Wrap the meat filling, keep the left thumb pressing on the filling without moving, press with the right thumb without moving, lift and press with the index finger, and slowly close the opening.
17
Finally, screw off the excess head.
18
Prepare cold water and soaked gauze in the pot in advance, put in the wrapped buns, cover with a lid, and let them rest for 30 minutes.
19
After the dough has properly risen, turn on the heat. Once the water boils, steam for 15 minutes, then turn off the heat and let it sit for 5 minutes before serving.
20
Hot and fluffy shiitake mushroom meat buns, done O(∩_∩)O
21
Fresh and juicy, plump and soft.
22
The filling is juicy, and the taste is absolutely amazing.