1In a bowl, mix the flour with baking powder, baker's yeast, sugar, salt, oil, and warm water.
2Knead the dough for 10 minutes.
3Cover the dough and let it rest in an oiled bowl for at least 1 hour in a warm place until it doubles in volume.
4For the farce, rehydrate dried shiitake mushrooms with hot water.
5Whiten some cabbage leaves, remove the thick central part, and chop them up.
6Once the mushrooms are rehydrated, pull them out, remove their feet, and chop them roughly.
7Cut the green onions.
8Prepare the farce by combining minced meat, green onions, salt, sugar, pepper, sesame oil, soy sauce, cornstarch, grated ginger, rehydrated shiitake, and shiitake water.
9Place a portion of farce in the center of the dough and close the bun as shown in the video.
10Place the formed buns on squares of baking paper in a steamer basket over hot water (fire off) and leave them in a warm place for 20 minutes to puff up.
11Turn on the heat and steam the buns for 20 minutes from the moment the water boils.
12Let them cool for 5 minutes covered.
Ingredients
360 g flour
180 ml warm water
4 g instant dry yeast
20 g sugar
1 cc baking powder
2 cs oil
4 g salt
250 g minced meat
2 cs oil (if meat is not fatty)
3 green onions
1 cc salt
1 cc sugar
0.5 cc pepper
1 cs sesame oil
2 cs soy sauce
2 cs cornstarch
1 cc grated ginger
4 rehydrated dried shiitake
6 cs shiitake water
cabbage leaves
Equipment
bowlsteamersalad bowlsaucepanbaking paper
Tips
If using active dry yeast, activate it in warm water for 10 minutes before adding to flour.
Ensure water is warm, not hot, to avoid deactivating the yeast.
Let the dough rise in a warm place until doubled in volume (at least 45 minutes).
After forming buns, place them on baking paper in a steamer basket over hot water (fire off) and let them rise for 20 minutes.
Once steaming, cook for 20 minutes from the moment the water boils, then let them cool for 5 minutes covered.