Ingredients:
- All-purpose flour: 150g for the dough and 100g for the outer layer
- Bread yeast: ½ teaspoon
- Baking powder: ½ teaspoon
- Cornstarch: 1 teaspoon
- Sesame oil: 1 teaspoon
- Water: 130ml
- Milk powder: 20g
- Chicken thigh: 150g
- Shiitake mushrooms: 2
- Chopped jicama: 100g
- Scallions, ground pepper
- Chinese vermicelli: 20g
- Cooking oil, sugar, white vinegar, salt, oyster sauce, soy sauce
Step 1: Make the filling
Grind chicken thigh meat
Soak shiitake mushrooms and cut into small pieces
Soak the Chinese vermicelli, then cut into small pieces
Chop jicama
Mix all ingredients in a bowl and shape into small balls
Step 2: Prepare the dough
Mix bread yeast with 50ml of water and let it rest for 5 minutes until the yeast rises
Add the yeast mixture and the remaining water to 150g of flour (for the dough), knead until smooth, cover with plastic wrap, and let the dough rest for 2 hours.
Step 3: Prepare the outer layer
Press lightly on the dough to release air bubbles Mix the following ingredients: 100g of flour (for the outer layer), 1 tablespoon of white vinegar, 1 tablespoon of cooking oil, 50g of sugar, 20g of milk powder, ½ teaspoon of baking powder, and 30ml of water
Knead the mixture with the dough, knead until the dough is smooth
Grease a bowl with a thin layer of oil, put the dough in, cover it, and let it rest for another 45 minutes before shaping the dough.
Step 4: Shape the buns
Divide the dough into several portions after it has been rested
Flatten each dough piece into a circle, with the center thicker than the edges
Add the filling to the center of the dough, wrap it into a bun shape, and place a piece of paper under each bun
Step 5: Steam the buns
Arrange the buns in a steamer tray and put it in the oven Turn on the air fryer and select the STEAM mode, set it to 100°C for 10 minutes to steam the buns until done.
