mushroom buns 花菇包

ingredients (makes 6 buns)

dough
ingredients and directions adapted from this post

mocha custard filling (makes 145g custard)
1 large egg
15g sugar
1 tbsp custard powder, sifted
20g cake flour, sifted
5g cocoa powder, sifted
20g unsalted butter, cubed & softened

cocoa powder as appropriate, sifted

食材（可做 6个包子）

面团
食材和做法请参考此链接

摩卡卡仕达内馅（可做 145克卡仕达内馅）
鸡蛋 一大颗
糖 15克
卡仕达粉 1大匙，过筛
蛋糕粉 20克，过筛
可可粉 5克，过筛
无盐黄油 20克，切丁儿、软化

可可粉 适量、过筛

Directions/做法

prepare custard filling
beat egg and sugar till frothy
准备卡仕达内馅
鸡蛋和糖打至发泡

add in custard powder and mix well
加入过筛卡仕达粉、拌匀

sieve mixture once
蛋糊过筛一次

add in sifted flour and cocoa powder
mix till batter is no longer lumpy
加入过筛粉类食材
拌至面糊无颗粒

add in butter and mix slightly
加入黄油，稍微搅拌

place bowl over a pot of simmering water
容器隔热水

stir constantly
不停搅拌

batter starts to thicken after 4 mins of cooking
面糊煮至 4分钟后开始浓稠

after 6 mins of cooking, the batter will start to come together and form a soft dough
turn off heat
煮至 6分钟的状态～面糊开始成团。熄火

scoop custard into a clean bowl and place a piece of cling wrap directly over custard
cool completely
卡仕达勺入干净的容器，顶部直接盖上保鲜膜
待完全冷却

proceed to prepare dough (refer to link above) and proof till double in size
按照以上链接制作面团（食材和做法参考以上链接）。发酵至双倍大

punch dough down and divide into 6 portions of 50g dough, and the remaining dough into 6 smaller portions (about 7.5g per portion)
rest dough about at least 20 mins
面团排气分割成 6份 50克面团。剩余的面团分割成 6小份面团（约 7.5克一份）
静置自少 20分钟

pat a portion of 50g dough into a round disc and place a portion of filling in the middle
取一份 50克面团擀成圆面片。中央勺入一份内馅

seal seams well
封口捏紧

shape into a ball and flatten dough slightly
整形成小圆球，稍微压扁

seam side facing up, dip bun into a bowl of sifted cocoa powder
封口朝上将面团沾上过筛可可粉

this is how it looks like
就这样

fill steamer with room temperature water and place in shaped dough
cover with lid and proof for about 30 mins (DO NOT TURN ON FIRE)
蒸锅装入室温水，将整形的面团摆入
加盖儿，发酵约 30分钟（无需开火）

roll the smaller portions of dough into a 6cm tear drop shape dough
cover with cling wrap and set aside to proof
将小面团整形成 6厘米长雨滴形
盖上保鲜膜让其发酵

after 30 mins, turn on fire to high heat and steam buns for about 15-16 mins
turn off heat, but do not uncover lid
allow buns to sit inside for 5 mins, then uncover slowly
30分钟后，开大火将包子蒸 15-16分钟
熄火后不要立马掀开盖儿。让包子继续静置约 5分钟再把盖儿慢慢掀开

remove buns and set aside to cool
steam the mushroom stems over high heat for 3 mins
turn off fire, and allow to sit in steamer for 3 mins before uncovering lid
as you can see, mine got a little dimpled
i will steam it for 2 mins in the future
包子挪至冷却架子
蒸锅里放入花菇梗，以大火蒸 3分钟
熄火后，让其静置 3分钟再将盖儿掀开
花菇梗估计蒸过了。。有少些皱纹
下次试蒸 2分钟

snip a small opening at the base of the bun
包子底部剪个叉口

stick stem inside the opening
将梗塞入叉口

ta-da
当当当当

best served hot
热着吃，味道更佳

Personal notes/温馨小贴士:

• i made 80% of the dough recipe and made 6 buns. substituted oil with organic shortening
  我做了面团食谱百分之八十的量，做了 6个包子。食谱中的油以有机植物起酥油替代

• as steaming time varies, i suggest you always have a test bun. start off by steaming one bun so you can adjust it as necessary to get a smooth skinned bun
  每家蒸煮时间不同，所以建议初次蒸包，仅蒸一颗。掌握了适当的时间，再将整笼包子上锅蒸