Ingredients
500 g (about 1 lb) white flour.
Seasonings
300 g (about 10.5 oz) baked gluten, 1/2 block fresh yeast, edible alkali to taste, 75 g (about 1/3 cup) peanut oil, 50 g (about 1.5 oz) rehydrated black wood ear mushrooms, 40 g (about 3 tablespoons) water starch, 5 g (about 1 teaspoon) minced ginger, soy sauce to taste, 6 g (about 1 teaspoon) fine salt, 20 g (about 1.5 tablespoons) sugar, 2 g (about 1/2 teaspoon) MSG, 25 g (about 2 tablespoons) sesame oil.
Instructions
1. Finely chop the dried gluten and rehydrated black wood ear mushrooms separately, combine them in a bowl, then add soy sauce, salt, sugar, MSG, minced ginger, sesame oil, and peanut oil, mixing well; finally, stir in a water and cornstarch slurry until evenly combined to form the gluten filling, and set aside.
2. Mix white flour with water and fresh yeast to ferment, then add a moderate amount of edible alkali and knead thoroughly. Roll the dough into a log, cut into 10 small pieces, flatten each piece, place the roasted gluten filling in the center, and pleat the edges to seal tightly.
3. Arrange the buns on the steaming rack and let them rest briefly until proofed, then place on the steamer, cover tightly, and steam vigorously over high heat for about 12 minutes until cooked through. Remove from the steamer and serve. These buns have a soft, fluffy texture and are beautifully puffed and full.