A whole wheat bun recipe combining a hybrid dough technique with umami-rich mushroom filling is gaining traction across Chinese-language platforms. The single-rise fermentation and cold-water steaming method offer practical time-saving techniques applicable to professional breakfast service.
食譜：
包子12個
1杯=200毫升
麵糰：
全麥麵粉150克（1+1/4杯）
開水150克（3/4杯）
中筋麵粉350克（2+3/4杯+8小勺）
室溫水130克（1/2杯+2大勺）
低糖酵母5克（1+1/4小勺）
糖10克（2小勺）
食用油或豬油15克（1大勺）
餡料：
杏鮑菇400克
新鮮香菇150克
白玉菇120克
茶樹菇50克
洋蔥（半個）約200克
胡蘿蔔（一根）約150克
豬油或食用油 45克（3大勺）
生抽2大勺（20～30克）
老抽1大勺（15克）
蠔油2大勺（30～40克）
味精1克
水澱粉（玉米澱粉7克，水45克）
黑胡椒粉1克
包子發酵到原體積1.5倍大
冷水上鍋
水蒸汽冒上蒸籠頂後開始計時
大火蒸16分鐘後
關火，靜置3分鐘
把蒸籠抬下來後再靜置2分鐘
開蓋，請享用吧！
Recipe:
12 Steamed Buns
1 cup = 200 ml
Dough:
150g whole wheat flour (1 1/4 cups)
150g boiling water (3/4 cups)
350g all-purpose flour (2 +3/4 cups + 8 tsp)
130g room temperature water (1/2 cup + 2 tbsp)
5g low-sugar yeast (1 +1/4 tsp)
10g sugar (2 tsp)
15g cooking oil or lard (1 tbsp)
Filling:
400g king oyster mushrooms
150g fresh shiitake mushrooms
120g White jade mushroom
50g tea tree mushrooms
Approx. 200g onion (half an onion)
Approx. 150g carrot
Lard or cooking oil 45g (3 tablespoons)
2 tablespoons (20-30g) light soy sauce
1 tablespoon (15g) dark soy sauce
2 tablespoons (30-40g) oyster sauce
1g MSG
7g cornstarch slurry (7g cornstarch, 45g water)
1g black pepper powder
Let the buns rise to 1.5 times their original volume.
Place them in a steamer with cold water.
Start timing once steam rises to the top of the steamer.
Steam over high heat for 16 minutes. Turn off the heat and let them sit for 3 minutes.
Remove the steamer and let them sit for another 2 minutes.
Open the lid and enjoy!
