Pork buns with oyster mushrooms

Overview

The buns are white and soft, and the fillings are juicy.

Just the right amount of flour.
Pour some warm water and a little baking powder.
Pour the baking powder water into the flour in a circular motion, and use chopsticks to stir into a fluffy consistency.
Knead into a medium soft dough. The weather got cooler today, so I put the basin in warm water to speed up the fermentation.
The risen dough.
Deflate the dough and roll it into a round shape.
Break into evenly sized pieces.
Pork stuffing with oyster mushrooms. (For detailed instructions, see the homepage of Oyster Mushroom and Pork Dumplings)
Take a dose and roll it into a bun skin.
Wrap with stuffing.
Shape into buns.
Let the buns rest for 20 minutes. It’s cold, so I’ll eat it for a while, and the steamed buns will be crispy and soft. Pour the steamed buns over cold water and steam over medium heat for 25 minutes.
Steamed buns.
Finished product.
Finished product.