Mantou with mushrooms

1. Put the medium gluten flour, milk, corn oil, yeast, and sugar in an egg beater, mix and stir until they are fluffy.

2. After mixing the materials into a cotton fluff, take it out and place it on the kneading panel to knead into a smooth dough. Adhere to the principle of "three lights": hand light, panel light, and dough light.

3. Then take it out and place it on the kneading panel to knead into a smooth dough. Adhere to the principle of "three lights": hand light, panel light, and dough light.

4. Divide the dough into 10 portions of varying sizes. Roll 9 portions of dough into a round shape.

5. The remaining portion is used to make mushroom stems. Because mushrooms come in different sizes, the dough does not need to be evenly divided.

6. Mix cocoa powder evenly with boiling water and brush it on the dough with a brush. Then put the dough aside and let the surface air dry.

After the cocoa powder liquid has dried, it can be awakened for 30 minutes and surface cracks will appear.

8. Put the Mantou into the steamer and steam it for about 10 minutes after the water boils. After steaming, do not take it out immediately. Simmer in the pot for a while.

9. After cooking, let it cool down a little and you can eat it.

10. Are you willing to eat such lovely mushroom Mantou? It can be served as breakfast and small Dim sum. Children like it best.