How to make steamed buns with shiitake mushrooms
Milk + yeast + sugar, waking yeast at 37 degrees, add flour and knead. Divide the kneaded dough into nine portions, roll the dough, and take one portion to make mushroom roots.
4g cocoa powder + 10g boiling water, add 2g sugar if you are afraid of bitterness, brush on the dough.
Let the dough dry naturally, crack and ferment in a warm and humid place.
Steam the dough for 15 minutes after the pan is aerated. Finally, just mount the mushrooms on the roots.
And look at the finished product.