Steamed Buns Stuffed with Gluten

Steamed Buns Stuffed with Gluten

　　　500g white flour, half a cake of fresh yeast, a little baking powder, 300g gluten, 50g soaked black fungus, 5g minced ginger, a little soy sauce, 6g refined salt, 20g sugar, 2g flavor enhancer, 40g water starch, 25g sesame oil, 75g peanut oil

　　【Preparation Method】

　　1、Dice the gluten and soaked black fungus separately, then mix them together with soy sauce, salt, sugar, flavor enhancer, minced ginger, sesame oil, and peanut oil until well combined. Add water starch and mix evenly to form the gluten filling. Set aside. 2、Mix white flour with water to make the dough and let it ferment (refer to the method for green vegetable buns). Then add baking powder and knead the dough thoroughly until it becomes smooth and shiny (referred to as “three smooths”). Shape the dough into a log, cut it into 10 small pieces, flatten each piece, place the gluten filling in the center, and pinch and pleat the edges tightly to seal. Arrange the buns in a steamer tray and let them rest for a while. After proofing, place the tray in the steamer, cover tightly, and steam over high heat for about 12 minutes. Once cooked, remove the tray from the steamer. Key points for preparation: 1、The fermented dough must be fully risen to ensure the buns are fluffy and plump. 2、The gluten should be diced finely, almost like minced meat, and a generous amount of oil should be used.