Dough: 1:480g of All purpose flour (3 cups), add 2 TSP of Baking Powder and mix well. 2:310g warm water (about 1 1\/3 cups 1 tablespoon), 1 tablespoon sugar, 2 TSP fast rising yeast, 1 tablespoon medium flour. Stir well and let sit for 10 minutes. 3: Corn oil 2 TSP. Filling: 4:5 large shiitake mushrooms, bubble soft, wash and dice. 5: Winter bamboo shoots 50g, cut into small cubes after flying water set aside 6: spiced beans 2 pieces 125g, wash and cut into small cubes set aside. 7:1 tablespoon of olive oil, 3 tablespoons of scallion, 1 teaspoon of ginger, 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce with Wanzi brand 8:525 grams of small green vegetables, wash and set aside. 9:1.5 tablespoons sesame oil, 1 1\/4 TSP salt, 1\/3 TSP chicken powder, 1 tablespoon cornflour, 1\/6 TSP white pepper, 1\/4 TSP thirteen sesame powder, 1 TSP sugar. Note: 1 cup =240 ml, 1 spoon (1T)=15 ml, 1 TSP (1t)=5 ml. The above amount can make 24 vegetable packets. Dough: Put 1 material of flour and baking powder into the bowl, mix well, add 2 materials and knead into soft dough. Then add 2 TSP corn oil, knead until smooth, put in a warm place to keep warm and ferment, I usually put in the oven in winter, only turn on the oven light to keep warm. Filling: Shiitake mushrooms, winter bamboo shoots and spiced bean are cut into small cubes, non-stick pan, put on the stove on medium and large heat, add 1 tablespoon of olive oil, stir-fry chives and ginger, stir-fry under shiitake mushrooms, winter bamboo shoots and spiced bean dried cubes until the bean dried brown, then put in the remaining 7 ingredients, fry dry out of the pan, cool aside. Boil the small green vegetables in a pot of boiling water (pot with 1 tablespoon of oil) for 30 seconds, run cold water to drain. Dice and squeeze out water, add the sesame oil in the 9 ingredients and mix well, then add the seasoning in the remaining 9 ingredients, and stir-fried mushrooms, winter bamboo shoots and dried diced spiced beans, mix well to make stuffed buns: Wait until the dough is twice the size of the original, sprinkle some dry flour on the dough, knead it slightly and divide it into 24 small pieces. Roll out each piece into a slightly thick skin with a diameter of 12 cm around the periphery. Add 2.5 tablespoons of filling and wrap it into a steamed bun. Steamed stuffed bun kneading method see snow cabbage fresh meat Sheng fried bun kneading video. Put the steamed bun on a small piece of parchment paper and put it in the steamer for a second time to wake up for 30 minutes. Fill the pot with cold water, put it on the stove and turn on high heat. Wait until the water boils and the steam rises, then steam with high heat for 8 minutes, turn to medium heat (electric stove 4), steam for 2 minutes, and steam on low heat for 2 minutes. Remove from the heat and wait 2 minutes before removing the lid. It's soft and delicious. Main ingredients: flour, green vegetables, enoki mushroom, mushroom seasoning: dry yeast, baking powder, sugar, salt, monosodium glutamate, salad oil, sesame oil Method 1, mushroom into the less oil in the pan stir-fry, cool after use. 2, hot green vegetables, chop into minced vegetables after cold, remove water, add the enoki mushroom and shiitake mushroom cut into small sections, then add seasonings, adjust the taste, into the filling. 3. Mix the flour, baking powder, dry yeast and sugar, add the right amount of water and form the dough, then roll it by the flour rolling machine. 4, dough rub under the agent, roll out into a round skin, wrap into the filling, pinch out the pattern, that is, into the bun. 5, will wake up the steamed bun on the cage steamed, you can plate food. Hot greens are best plunged into ice water to cool them quickly, then chopped with a knife.