mushroom bun dough
- 300g bun flour
- 100ml warm water
- 55g caster sugar
- 4g yeast
- 4g baking powder
- 6g trex
Ingredients
mushroom bun filling
- King oyster mushrooms
- ginger
- Chinese rice wine
- vegetable stock
- oyster stock
- dark soy
- white pepper
Method
mushroom bun dough
Mix all the ingredients until the dough is smooth and doesn’t stick to the side of the mixing bowl of the mixer.
Cover with cling film and leave to rise
Punch and divide into 15g portions
Fill with 8g filling to make individual balls
Spray with water
Dunk into dark instant cocoa powder (Bourneville) to coat the entire top surface. There is no need to be too neat; it will only add to the look if it's messy
Put in rationale to proof 30C, 0% humidity, approx. 7 mins
Steam over a pan of rapidly boiling water for four and half minutes or until the dough is cooked all the way through (dependent on the power of the steamer)
Unfortunately, the cooking of these buns can not be done in a rationale as there isn’t enough steam injection to make them fluffy.
Cool and then freeze.
When hard, they can be transported or left frozen
mushroom bun filling
King oyster mushrooms cut into 5mm dice, sweated off with some ginger, deglazed with Chinese rice wine, and then add vegetable stock.
Add oyster sauce, dark soy for colour and white pepper to taste.
Thicken with corn flour slurry to make a thick mix. When it cools, it will set solid, ideal for wrapping into the buns.
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