How to make the stuffing of shiitake mushroom buns

Steamed buns with shiitake mushroom filling are quite common and taste very good. Shiitake mushroom is a common edible fungus with relatively high nutritional value. It plays a certain role in preventing diseases and improving the body's disease resistance. If you use dried shiitake mushrooms to make steamed buns, you need to soak them in advance. You can make them with vegetarian fillings or meat fillings, both are good choices. Let’s learn how to make the mushroom bun filling.

How to make the stuffing of shiitake mushroom buns

Ingredients : dough: 500g fine flour, 5g dry yeast, 300g warm water, a small spoon of sugar, filling: a large cabbage, 25 mushrooms, a tablespoon of sesame oil, salt, a little sugar, chicken powder

First dissolve the yeast in warm water and let it sit for a while. After sifting the flour, add 1. Knead into a smooth dough, cover with a damp cloth and place in a warm place to rise. The dough will rise until it is twice its original size. To make the filling, wash and chop the cabbage, add appropriate amount of salt, and wait until the cabbage releases water, then squeeze out the water. Add a little bit of water to the mushrooms and steam them for 5 minutes (you can also microwave on high for 2 minutes), cut into small dices after steaming, squeeze out the water, mix with 3, add sesame oil, add salt and chicken essence according to your taste, and put a little bit of sugar to enhance the flavor. After the dough has risen, roll it into long strips, cut it into small pieces, and roll them into bun skins, not too thin. Add stuffing and wrap into buns. Let the wrapped buns rest for 20 minutes and then steam them for about 8 minutes.

Tips

To check whether the dough has risen, dip your finger in a proper amount of flour and poke the dough. If the small hole does not retract, it has risen. The longer you knead the dough, the tastier the steamed buns will be, but don't knead it too long. Adding a small amount of sugar to the dough can help fermentation and make the steamed buns sweeter, but don't put too much, otherwise it will inhibit fermentation. The moisture in the cabbage and shiitake mushrooms must be squeezed out, and the shiitake mushrooms must be steamed.

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