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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 320 g all purpose flour, 15 g granulated sugar, and 3 g active dry yeast into a mixing bowl, mix well, pour in 180 ml lukewarm water, and mix until a shaggy dough forms.
Watch out
Mix the dry ingredients evenly before pouring in water, otherwise the yeast will clump and won't ferment properly.
Transfer the dough to a wooden board and knead firmly for 2 to 3 minutes until smooth and elastic, forming a nice round ball.
Watch out
Knead consistently until smooth, otherwise the dough surface will be uneven and affect the final bun texture.
Cover the dough ball upside down with a large ceramic bowl and let it rest for 30 minutes.
Watch out
Cover the dough completely, otherwise the surface will dry out and form a hard skin.
Add 2 tbsp cacao powder and 2 tbsp water into a small bowl, and whisk until smooth with no lumps.
Watch out
Mix until completely smooth with no lumps, otherwise the brush-on coat will be grainy and patchy.
After 30 minutes, press down on the rested dough ball to deflate, roll it into a long log on the board, and cut into 10 equal pieces with a dough scraper. Flatten each piece, cover with plastic wrap, and set aside.
Watch out
Cover the dough pieces with plastic wrap, otherwise they will dry out while you work on shaping individual buns.
Take one dough piece, roll it into a round wrapper, add red bean paste filling, pleat and enclose the bun securely, and shape the extra dough on top into a small handle.
Watch out
Seal the pleats tightly, otherwise the red bean filling will leak out during steaming.
Brush a thin layer of cacao batter on top of the bun, dip it into dry cacao powder, brush off excess powder, and remove the top handle to save for later use.
Watch out
Brush a thin and even layer, otherwise thick batter will pool and prevent proper cracking.
Let the decorated bun rise uncovered for 30 to 60 minutes until natural cracks appear on top.
Watch out
Leave them uncovered during this resting period, otherwise the skin won't dry out and crack properly.
Use the previously removed dough scraps to roll into a log and cut into pieces, shaping them into mushroom stems.
Watch out
Roll the stems evenly, otherwise they will bake unevenly and look unnatural.
Use heat-resistant mitts when handling hot steamer racks to avoid steam burns.
Place the mushroom caps and stems into a steamer, and steam for 10 minutes over high heat after the water comes to a boil.
local_fire_departmenthigh heat, 10 minutesWatch out
Ensure water is at a rolling boil before placing the steamer, otherwise the buns will deflate.
Make a small hole at the bottom of each steamed mushroom cap, and insert the stem to complete the mushroom bun.
Watch out
Insert gently to avoid breaking the soft steamed bun shell.
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