Wheat Gluten Steamed Buns
Zhejiang-style roasted gluten steamed buns have a soft, fluffy wrapper, with a filling made of finely chopped, seasoned roasted gluten, black wood ear mushrooms, and other ingredients.
Ingredients
white flour
500 g
fresh yeast
1/2
baking powder
a pinch
wheat gluten
300 g
rehydrated black fungus
50 g
minced ginger
5 g
soy sauce
a pinch
refined salt
6 g
sugar
20 g
umami seasoning
2 g
starch slurry
40 g
sesame oil
25 g
peanut oil
75 g
Instructions
1
Step 1
Finely chop the wheat gluten and rehydrated black fungus separately, then combine them and mix well with soy sauce, salt, sugar, umami seasoning, minced ginger, sesame oil, and peanut oil. Stir in the starch slurry until evenly combined to form the gluten filling. Set aside.
2
Step 2
Add water to the white flour to form a dough and let it ferment (refer to the vegetable bun method). Add baking powder and knead thoroughly until smooth (smooth bowl, smooth hand, smooth dough). Roll into a long strip and cut into 10 small dough portions. Flatten each one, place a portion of gluten filling in the center, pleat the edges and pinch tightly to seal. Arrange on steamer trays and rest briefly. After proofing, place over the steamer pot, cover tightly, and steam over high heat for about 12 minutes. Once cooked, lift the tray out of the pot.
