Recipes
Steamed Bun with Veggie and Truffle Mushroom Fillings
Steamed Bun with Veggie and Truffle Mushroom Fillings
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Soak the Chinese mushrooms until soft, drain and finely chop
Step 2
Soak the vermicelli until soft, use the scissors and cut into pieces, drain and set aside
Step 3
Finely dice the dried bean curds
Step 4
In a bowl, add the dry yeast and sugar into 100mL warm water for 10-15 minutes until active
Step 5
In a mixing bowl, add the bread flour and yeast water then gradually add the rest of the water to mix with the flour to form into a dough
Step 6
Cover with plastic and let it sit until it become double the size
Step 7
Heat up a pan over medium heat, add some oil and sauté the mushroom and bean curd until fragrant
Step 8
Add the vermicelli, quick stir
Step 9
Season with light soy sauce, sugar and white pepper
Step 10
Turn off the heat and let cool and add black truffle paste to mix well
Step 11
Sprinkle some flour on the surface area, knead the dough for another 5-8 minutes
Step 12
Divided the dough into 15-20 small balls. Use the rolling pin to flatten
Step 13
Add the filling to make into a bun
Step 14
Sprinkle coco powder over the bun and place it over the parchment paper
Step 15
Place the bun in the bamboo steamer and steam it for 10 minutes
Step 16
Let cool and ready to serve
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Soak the Chinese mushrooms until soft, drain and finely chop
Step 2
Soak the vermicelli until soft, use the scissors and cut into pieces, drain and set aside
Step 3
Finely dice the dried bean curds
Step 4
In a bowl, add the dry yeast and sugar into 100mL warm water for 10-15 minutes until active
Step 5
In a mixing bowl, add the bread flour and yeast water then gradually add the rest of the water to mix with the flour to form into a dough
Step 6
Cover with plastic and let it sit until it become double the size
Step 7
Heat up a pan over medium heat, add some oil and sauté the mushroom and bean curd until fragrant
Step 8
Add the vermicelli, quick stir
Step 9
Season with light soy sauce, sugar and white pepper
Step 10
Turn off the heat and let cool and add black truffle paste to mix well
Step 11
Sprinkle some flour on the surface area, knead the dough for another 5-8 minutes
Step 12
Divided the dough into 15-20 small balls. Use the rolling pin to flatten
Step 13
Add the filling to make into a bun
Step 14
Sprinkle coco powder over the bun and place it over the parchment paper
Step 15
Place the bun in the bamboo steamer and steam it for 10 minutes
Step 16
Let cool and ready to serve