Dough:
- 150 ml lukewarm water + 5 g dry yeast (First thing, prepare with a dash of sugar)
- 200 g cake flour
- 100 g bread (strong) flour
- 37 g sugar
- a small amount salt
- 8 g baking powder
- 10 g skim milk powder
- 1 tablespoon vegetable oil
- 250 g ground pork
- 3 large dried shiitake mushrooms
- 100g onions
- 100 g cooked bamboo shoot in water
- 3 tablespoons soy sauce
- 1/2 teaspoon salt
- 1 1/2 tablespoons sugar
- to taste ginger (grated)
- 2 tablespoons sesame oil
- 1 tablespoon katakuriko potato starch flour
In a bowl, mix the dough ingredients. When it comes together, knead well until smooth.
When the surface of the dough is smooth, form into a ball, put into a bowl and cover with plastic wrap. Leave to rise for about 40 minutes or until doubled (1st rising).
Chop the rehydrated shiitake mushrooms and onion finely. Roughly chop up the bamboo shoots. Put all the filling ingredients in a bowl and mix well.
When the dough has doubled in size, divide into 50g portions (10 pieces).
Roll each piece into a ball. Roll each one into a 10 cm circle with a rolling pin, and wrap the filling in each piece. (If the dough doesn't roll out easily, cover with a kitchen towel and leave for 10 minutes.)
When the buns are formed, leave to rise again for about 15 minutes at 105°F/40°C (2nd rising).
Put the buns in a heated steamer, cover with a lid and steam over high heat for 15 minutes.