Ingredients:Flour500 grams, water 230 grams, yeast 5 grams,Shiitake mushrooms,Mustard greens, salt,Monosodium glutamate (MSG)sesame oil

Diluted flour slurry: water 150 grams, flour 10 grams, salt,sugara little bit

Method:

1 Mix the yeast with 230 grams of water and gradually pour it into the flour while stirring until a snowflake-like texture is achieved. Knead to form a smooth dough and cover with plastic wrap, leaving in a warm place for rising.

2 Wash the mustard greens and blanch them in boiling water.

3 Chop the mustard greens finely, then squeeze out any excess liquid.

4 Blanch the shiitake mushrooms in water, chop them into small pieces, and squeeze out the moisture.

5 Combine the chopped shiitake mushrooms and mustard greens with an appropriate amount of salt, MSG, and sesame oil to make the filling.

6 Once the dough has risen to double its original size and a finger poke leaves no indentation, knead it again to expel air, divide into several small portions, and roll each portion into round wrappers.

7 Place the filling on the wrapper and shape them into

buns.8 All buns shaped and ready for cooking.

9 The appearance of all stuffed buns after shaping.

10|Sautéed panis heated, a little oil is added to coat the bottom of the pan. Place the buns with their seam sides down on the pan and arrange them neatly.At this point, mix the flour slurry in a bowl.

11 Cook over low heat until the bottom of the buns turns slightly golden yellow, then pour the flour water around the edge of the pan. Cover with a lid and simmer for two minutes.

12 Flip each bun one by one, cover with the lid again,and cookuntil most of the liquid has evaporated.

13 Add a little vegetable oil to the pan until it coats the bottom of the buns and turns golden yellow before turning off the heat.

14 Flip the pot over onto a large plate.