Teach you to steam mushroom meat buns at home, master the key 2 points, the buns do not collapse or deform, they are really fragrant

Today my child wants to eat steamed buns, and I brought you shiitake mushroom meat buns.

Steamed shiitake mushroom meat buns

First of all, prepare 1000 grams of flour, 500 grams of warm boiled water, 11 grams of yeast, 30 grams of lard, 30 grams of sugar, a handful of green onions, a piece of ginger, 500 grams of dried shiitake mushrooms, two spoons of sweet noodle sauce, a spoonful of oyster sauce, half a spoon of dark soy sauce, two spoons of light soy sauce, and 900 grams of pork belly.

The bun has a fluffy dough and a delicious flavor inside

The first step, dry clean the mushrooms, soak them in boiling water (it is best to use dried mushrooms, fresh mushrooms do not have a strong taste of dried mushrooms), soak the dried mushrooms while making the noodles, first melt the yeast and sugar with warm water, pour the flour into the basin, pour the yeast into it, stir it, and then pour the warm water into it slowly, stir while pouring, stir into a flocculent, knead the dough with your hands, knead the dough, put the lard in, continue to knead until the lard and the dough are fully fused together, cover with plastic wrap, put it in a warm place, and make it twice as big.

Knead the dough into a dough and make it work

The second step is to prepare the filling, wash the green onions and ginger, cut them with a knife, cut the pork into smaller particles, dry clean the shiitake mushrooms, and also cut them into smaller particles, don't make them too fine, the taste is not good, the granulars taste chewy and have a good taste.

Ingredients to prepare

The third step, prepare the ingredients, today we have to fry the filling, then wrap the buns, add oil to the hot pan, after the oil is hot, put in the minced green onion and ginger, stir-fry until fragrant, then put in the pork filling, fry until broken, pour in the diced mushrooms, add light soy sauce, sweet noodle sauce, oyster sauce, stir-fry evenly, add some dark soy sauce to adjust the color, and finally add some sugar to enhance the freshness, after frying, put the filling in a large bowl, let it cool for later use.

Stir-fry the ingredients in advance and let them cool

The fourth step, the dough is twice the size, sprinkle a layer of dry flour on the panel, pour the good flour on the panel, knead it, exhaust the air, after kneading, roll the dough into long strips, cut it into the same size of the dough, arrange the dough into a circle, press it flat with your hand, and roll it into a bun skin with a rolling pin (it must be thin around, not too thin, slightly thicker in the middle,) so that the bun is noisy and soft.

The noodles are kneaded and discharged

The fifth step, after all the rolls are done, start to make the buns. Put the bun skin in your hand, scoop a spoonful of the filling with a spoon and put it in the middle, press it slightly, it is not easy to loose, good wrap, close, pinch tight, and the pleats can be pinched a little more.

The kneaded dough is cut into dough and buns

The sixth step, wrap the buns, put them in the steamer, the second time, this step must have, otherwise it will affect the fluffiness of the noodles, the hair will be about 20 minutes, the fire will boil, after boiling, turn to medium heat and steam for 15 minutes, turn off the heat when the time comes, and simmer for another five minutes, and the mushroom meat buns are good.

Put the wrapped buns in a steamer and steam them

Open the lid of the pot, the fragrant big bun comes into view, press it, fluffy and soft, break the filling inside, fragrant and juicy, take a bite, oops, the fragrance goes straight to the brain, it's so delicious, I admire myself, how to make such a delicious big bun (so narcissistic). This time there is more steaming, I can't eat it all at once, after the buns are cool, I put them in a fresh-keeping bag and put them in the refrigerator to freeze, when I want to eat, take them out and steam them again, and the same as freshly made.

The mushroom meat buns are out of the pot

Guys, let's try it quickly,