How to make mushroom and fresh meat buns - Chinese cuisine

1
We first prepare the fillings and chop 400 grams of pork hind leg meat into minced meat. Add 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp cooking wine, 1 tbsp oyster sauce, 1 tbsp sesame oil, 2 tbsp cooking oil, appropriate amount of white pepper, 1 tsp sugar, and 1/2 tsp MSG. .
2
Chop appropriate amount of green onions and 5 mushrooms (cut into diced mushrooms in advance).
3
Change to a larger basin for easier mixing. Add half a bowl of onion and ginger water soaked in advance in three batches. Remember to stir evenly before adding the onion and ginger water each time.
4
Stir the filling well and refrigerate until ready.
5
Put 500 grams of ordinary flour, 2 grams of salt, and 20 grams of white sugar together and stir evenly.
6
Mix 80 grams of warm water and 5 grams of yeast 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 flocculent.
8
Knead it into a ball with your hands, then cover it and let it sit for 5 minutes, which will make it easier to knead.
9
Take out the dough and knead it for about 3-4 minutes until the surface is smooth.
10
Cover the dough with a lid and ferment until doubled in size.
11
Take out the fermented dough and knead it to deflate it.
12
Take half of the dough and roll it into a long strip.
13
Cut into appropriate size cubes and sprinkle with a little powder to prevent them from drying out.
14
Use your palms to flatten and then round.
15
Then roll out the dough with the bottom facing up, thick in the middle and thin around the edges.
16
Wrap in the meat filling, press the meat filling with your left thumb without moving, hold the right thumb without moving, press with the index finger while lifting, and slowly close the mouth.
17
Finally, twist off the excess head.
18
Prepare cold water and soaked gauze in the pot, add the wrapped buns, cover and let rise for 30 minutes.
19
After it has risen, turn on the heat. After the water boils, steam for 15 minutes, then turn off the heat and simmer for 5 minutes.
20
Hot mushroom meat buns, complete O(∩_∩)O
21
Delicious and juicy, white, plump and soft.
22
The filling is juicy and tastes amazing.

Tips

1. Stir the filling in one direction. Stirring vigorously will make the meat filling taste more tender.
2. Different flours absorb different amounts of water. Generally, the amount of water added is appropriate when the dough is soft and moderate.
3. If you don’t have gauze, you can use silicone paper and cut it into small squares to put the buns on.