Honey-Glazed King Trumpet Mushroom Snack Buns
Equipment
- Bamboo Steamer
Ingredients
For the Buns...
- 1/3 cup warm water
- 1/2 cup warm milk
- 1 tbsp yeast
- 3 tbsp sugar
- 2 tbsp grapeseed oil
- 2 1/2 cups flour
- 1 1/2 tbsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
For the Filling...
- 1 cup carrot julienned
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tsp salt
- 1 tbsp grapeseed oil
- 1/2 lbs King Trumpet Mushrooms sliced and scored
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp mirin
- 1 1/2 tbsp honey
- 1 1/2 tbsp butter
- 1 cup cabbage shredded
- 3 green onions minced
- 1 tbsp panko breadcrumbs toasted
Instructions
For the Buns...
- Dissolve yeast and sugar in water and milk. Set aided for 10-15 minutes while yeast activates. Add in oil.
- Combine flour, baking powder, baking soda, and salt. Stir in yeast mixture. Knead for 2-3 minutes and shape into a ball. Let dough rise for 2 hours in a warm place.
- Divide dough into 14 - 16 equal size balls. Roll out each ball until a 1/4 inch think. Fold in half and place a small piece of wax paper in the middle. Let rest for another 30 minutes.
- Fill wok or shallow pan with water, roughly 2 inches of water. Place buns in a lined bamboo steamer and add to the pan. Steam for 8-12 minutes.
For the Filling...
- Start with a quick pickle on your carrots. Heat vinegar and water in a saucepan. Stir in sugar and salt until dissolved. Remove from heat and add carrots. Let sit for 30 minutes or store in a fridge for up to 3 days.
- To prepare the mushrooms, heat oil in a frying pan and add mushrooms. Cook for 4-6 minutes until mushrooms have released their water and are nicely browned. Add garlic, soy, and mirin and cook for another 1-3 minutes. Toss with honey and butter and cook for another 1-2 minutes.
- Assemble the buns by adding a small amount of cabbage and pickled carrot. Top with 2-3 slices of mushroom. Garnish with green onions and panko breadcrumbs.