Big meat buns with fungus
Overview
Occasionally, it’s good to make your own buns to eat when you have a break. The buns bought outside don’t have the taste of home. Making them yourself reminds me of the taste of the buns made by my mother!
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Ingredients
Steps
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Prepare flour, yeast and a bowl of warm water
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Dissolve the yeast in warm water and stir evenly with chopsticks
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Then pour the dissolved yeast water into the flour, stir evenly with chopsticks, then add warm water while stirring
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When you finally mix it like this, you don’t need to pour water in,
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Knead into smooth dough
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Cover it with a pot and let it ferment for another 40 minutes to 1 hour
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At this time, you can prepare the fillings. I used fungus, pork, eggs, vermicelli, and chives
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The vermicelli is potato flour that I brought from my hometown. Boil it in boiling water for about 5 minutes, chop it up, and chop the fungus in the same way. Find a clean basin to hold the fillings
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Scrambled eggs and chopped
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Chop the chives, blend the meat with a food processor, and put all the fillings into a bowl
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Add the dumpling and bun ingredients, a small amount of salt (the dumpling and bun ingredients also contain a small amount of salt), and a little five-spice powder
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At this time, the noodles have almost woken up and turned into a honeycomb shape
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Then knead it into a smooth dough, and then take a portion and knead it into a shape similar to a rolling pin
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Cut it into small pieces like this, and then use a rolling pin to roll it into a round shape, like the picture
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Let’s start making the buns, look at what I’m making
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Put in the steamer and steam for 20-30 minutes (depending on the size of the fire)
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Steamed buns, delicious
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Use vinegar, spicy sauce, and the oily spicy pepper you just made to make a bowl of sauce, and eat it as a dip. It's really good!
