STEAMED MUSHROOM BUNS (WITH FLUFFY DOUGH)

FLUFFY DOUGH
230 g Plain flour
3 teaspoons of baking powder
2 tablespoons of cater sugar
½ teaspoon of salt or to taste
80 ml soy or rice milk
60 ml water
3 tablespoons of sunflower oil
· Sift flour with baking powder and salt into a large bowl
· Add sugar and combine well
· Make a well in the centre of the flour
· Combine the oil milk and water , pour into the well and combine with the flour until all liquid is taken up and the dough is formed
· Turn the dough onto a floured board and knead for about 1 minute until elastic. Cover and let it rest at room temperature for about 1 hour.

MUSHROOM FILLING
250 g of mushrooms
3 tablespoons of dark soy sauce
2 tablespoons of honey
1 tablespoon of Shaoshing (Chinese rice wine) or dry sherry
1 tablespoon of hot chilli sauce
Freshly ground pepper
· Combine soy sauce, honey , Shaoshing or sherry and hot chilli sauce
· Add mushrooms and marinate for one to two hours.
· To prepare the buns divine the pastry into 24 pieces and from a 6 cam disc , using your fingers , with each
· Place a teaspoon of mushroom mix in each pastry round and gather the dough around it. Pinch together the edges and seal with a twist. Place each bun on a 4 cm square of baking paper in a steamer allowing for each bun to swell by about 2 cm.
· Steam for 15 to 20 minutes.

Cook’s note: these buns can be easily made a day in advance. Steam again for about 5 minutes before serving.