Proofing the dough: Mix the dried yeast package with 200 ml of water, stir well until dissolved.
Slowly pour the mixture into the baking mix package, knead thoroughly until the dough becomes smooth (approximately 10 minutes).
Cover the dough tightly and let it rest at a warm temperature (around 30-33°C) until it doubles in size (approximately 1 hour).
Step 2:
Filling for the buns: Ground meat, shredded wood ear mushrooms, julienned yam or taro; diced onions, diced purple onions; season to taste and mix well.
Step 3:
Shaping and Steaming the buns: Divide the dough into small portions of about 50 g each, roll them out thinly, place the filling and boiled quail eggs in the center, and shape them.
Steam the buns for approximately 10-20 minutes (depending on the size of the buns).
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