How to make King Oyster Mushroom Buns

Many people have never eaten buns stuffed with king oyster mushrooms. This is also a popular cooking method nowadays. Because the edible value of king oyster mushrooms is very high, many people love to eat this ingredient. It has health-preserving effects on the body after ingestion. Therefore, the taste and nutrition of buns made with king oyster mushrooms will be improved, and the taste will feel more special and unique.

Filling:

1. Cook the fat and lean hind leg meat in a pot until 80% done, remove and let cool for later use;

2. After soaking the dried mushrooms, drain and cut into small dices, chop the green onions into fine pieces, and cut the meat into small dices with even fat and lean texture;

3. Add a little oil to the wok, pour the three fillings into the wok after heating, add 2-3 spoons of soy sauce, until it is colored and fragrant, add 1 teaspoon of sugar, an appropriate amount of mushroom water, it is best if the bottom of the filling has a little soup, you can add a little salt according to your taste, because the bun skin does not have salt. Then arrange the dough and you can wrap it.

To wrap: roll out the dough, make it as thin as possible, then apply a layer of lard on it, this step is essential as it is the key to layering. Then slowly pull and roll it into long strips. The thinner the dough is rolled, the more obvious the final layering will be. After rolling it into long strips, you can pinch it into small pieces with your hands, and slowly pinch the small pieces into round skins that are thin on the edges and thick in the middle. You don't need a rolling pin anymore. When you're done, you can wrap the fillings, steam them in a pot for a few minutes after the water boils, and wait until the dough is no longer sticky. The bun skin contains the soup from the stuffing, which is very fragrant and can be drunk with porridge. If you have a strong taste, you can dip it in a small sauce made of soy sauce, vinegar, sugar, and chili oil, which is also very refreshing.

Notice:

1. If the dough is fermented with yeast, it is recommended to add a little bit of edible alkali when kneading the dough at the end. This can neutralize the yeast and make the finished product taste sweeter. The alkali must be free of particles and the amount should be slightly more than the thumb nail. It must be kneaded very evenly, otherwise yellow spots will be seen in the finished product. The addition of alkali must be appropriate. If too much, the dough will become very yellow and numb. The way to test it is to tear off a small ball of flour and cook it on the fire after adding the alkali. It is done until it does not stick to your teeth.

2. Filling. This is a more traditional salty method, and there is also a very classic sweet filling. The general method is: cut the ham (preferably Yunnan ham) into small pieces, add the same amount of white sugar, mix well, but the bun skin must be wrapped tightly, because the white sugar will easily flow out after heating. This is the famous sugar ham bun.

Pork and Fennel Buns

Ingredients: 3 cups of all-purpose flour, 1.5 cups of water, 5g yeast, pork filling, fennel, chopped green onion, sesame oil, salt, five-spice powder

practice:

1. Mix 3 cups of all-purpose flour, 1.5 cups of water, and 5g of yeast into a soft dough. Place it in a container, cover it with a cloth, and ferment for 2 hours (as shown in Figure 1).

2. Mix pork filling, fennel, chopped green onion, sesame oil, salt and five-spice powder.

3. Knead the risen dough evenly and divide it into even pieces. I divided it into six pieces and knead each piece evenly.

4. Sprinkle a thin layer of flour on the panel, roll it into a thick middle and thin outer pancake, put the filling on it, support the dough with your thumb, and use your index finger to evenly pleat the dough, press it down (make the pleats as dense and even as possible)

5. Put a half-dry cloth on the steamer and put the wrapped buns in.

6. Bring a small pot of water to a boil, put the steamer on it, and steam it over high heat for 13 minutes. Do not open the lid immediately after steaming, wait a few minutes before opening it!