The home-style preparation of mushroom bao involves...

Picking mushrooms.mushroom-picking girl trudged through the forest and hills in the early morning, barefoot. She picked the most mushrooms, more than the stars could count, her mushrooms were as big as small umbrellas filling her basket, sa-lal-la-sa-lal-sa~~~~~Hearing this cheerful song of the mushroom-picking girl, one can imagine a bunch of large mushrooms. This mushroom bun I made today, I actually did over a year ago,steamed and it became a mushroom bun. But it was very troublesome, needing small cups as props. Now, after steaming, buns have holes poked at the bottom, with mushroom stems stuffed in, and little mushrooms are born. This recipe can make 10 mushroom buns. Ingredients

　　Main Ingredients farmer's

wheat flour 200g, milk 105g, sugar 15g, yeast 2g for high-sugar tolerance, 105g flour 15g sugar 2g high-sugar yeast additional ingredients purple yam filling 150g, cocoa powder as needed

Steps

Pour milk and sugar into the bread bucket,baker's bucket, then add flour.

Add yeast on top of the flour, place the bucket in the Dongliang mixer.

Use Ali Smart APP to select normal kneading for 10 minutes.

Pause after 2 minutes of kneading.

After 9 minutes of pause by the mixer, it will knead again automatically.

When the dough is ready, choose fermentation for 1 hour.

Let the dough rise to 1.5 times its size.

Take out the dough and knead to release air. Divide into 10 balls of 25 grams each and 10 small balls of 5 grams each, round them up.

Roll the large dough ball into a center-thick edge-thin sheet,

put 15 grams of purple yam filling in the middle.

Seal it.

Dust the smooth surface with cocoa powder and sides too. Place them in the steamer, press down lightly on each bun.

Roll small dough pieces into a pointed and rounded stick shape, and place them on parchment paper.

Steam over boiling water for 25 minutes, then cold start the pot, use high heat to medium-low heat steam for 10 minutes.

After steaming, turn off the fire and let it sit for another 3 minutes before opening the lid.

Poke a hole at the bottom of the buns after steaming.

Then stuff in mushroom stems.

The mushroom bun is complete.

1. Use warm water if room temperature is low.2. Fillings are up to you, for purple yam filling, slice and steam the yam,add 35g sugar and 26g corn oil, mix well. Adjust sugar according to the sweetness of the yam and personal taste.3. Oven power varies by household, time is approximate.

4. The top and sides need cocoa powder, ensuring a uniformly browned mushroom bun after steaming.

5. Steaming time depends on the size of the buns, mine are small with cooked filling,

so they don't require long steaming times.