Gu Yingxue already planed to make more variety of steamed buns, so when she went to the market, she bought many ingredients according to new steamed buns recips. So she quickly checked the recipes again and went to sleep.
Next day early in the morning, around 3 o'clock she went to the food stall. After arrived she quickly prepared the ingredients because she has to make at least 1000 buns today.
First she made bun dough for 1000 buns using stand mixer that provided by system in order to short the time making buns. Then she let it aside to rise.
Not only regular white dough but also special dough also made. First she made yellow dough with pumpkin dough with yellow steamed,mashed pumpkin puree and purple dough with steamed, mashed purple sweet potato for her new sweet type steamed buns.
Today she decided to skipped previously made classic pork steamed buns, vegetarian mushroom and bok choy steamed buns, and chives and egg steamed buns.
Then she started to make tofu filling for mapo tofu steamed buns. First she picked up the tofu blocks and cut them into smaller cubes. Then she added light soy sauce, oyster sauce, Sichuan peppercorn powder, chilli powder, chicken stock powder, sugar and salt to the tofu cubes. Then added chopped garlic and chives and green onions and some sesame oil.
After that she heated the pan with oil until it just started to smoke. Then poured the seasoned tofu mixture in it. She stir the filling well to ensure the tofu cubes are evenly coated in seasoning.
After making tofu filling, she began to made shrimp filling for steamed shrimp buns.
Gu Yingxue first diced the cabbage finely then add some salt to make them soft. After water in cabbage came out, she squeezed them hardly to get rid of the moisture.
Once cabbage was ready she stir-fried chopped shrimps until turned pink. Then added chopped green onions, sauce that made with ginger powder, oyster sauce, soy sauce, sesame oil, sugar and salt on it and lastly added the prepared cabbage and mixed them well.
Once shrimp filling was ready she started to make chicken and mushroom filling.
First she diced the chicken thighs evenly then in heated with oil pan cooked the chicken until it changes colour. After that she added cooking wine, sweet red beans paste and yellow soy beans paste and stirred well to ensure even coating.
After chicken was cooked, she added diced mushrooms and stirred until their juices were released. Once it done she added soy sauce, chicken stock powder, white pepper to season, stirred until mixture was rich and fragrant. After it was done Gu Yingxue let it aside to cool down a bit then added chopped onions for to add texture and flavour into the bun.
Since she already made spicy and savory types of filling she decided to made some sweet types filling too.
First sweet type recipe was steamed custard milk yolk buns. So she quickly started to make custard filling.
In a bowl, she mixed egg yolks, custard powder, wheat starch, milk, milk powder and sugar together. After mixing them she added butter into the bowl and continued to stir until there are no particles. Then poured the mixture into a pot and heated it over lower heat.
After removing from heat she turn the filling over and over again until it can form a smooth ball and everything was well incorporated.
After that she made red beans paste with soaked red beans, suger and water in a pot. After that she transferred it into a pan added butter, stir-fried it until the paste can stick together. Then let it aside to cool down.
After making all the filling for today, she started to wrapped the buns. Then she quickly made all the buns except steamed pumpkin buns and steamed purple sweet potato buns.
To make pumpkin and purple sweet potato buns, Gu Yingxue first spread out the plain white dough on the table top, then lay down the spreaded yellow dough on it, and rolled the layered wrapper tightly.
After that she divided the long log into two shorter ones. Then take one out and slightly pressed the log to make it longer and tighter when rolling on table top. Once it done, with a sharp knife, she discarded the two ends and cut the remaining part into even sections. She repeated the same process for other log.
After pumpkin steamed buns was done she prepared the purple sweet potato steamed buns dough with same process.
Since she still has some times before opening the stall she quickly picked up one from each buns put them in the steamer for her breakfast.
After few minutes a mix of spicy, savory, sweet fragrances began spread in the air. Gu Yingxue took a deep breath while opening the lid of steamer.
When she opened the the lid, pillowy soft buns filled with spicy and savory and sweet filling and also colorful white-yellow layered steamed pumpkin buns and white-purple layered sweet potato buns instantly captivated her heart.
Looking at them Gu Yingxue felt even more hungrier. She quickly picked up a bun blew over it few times to cool down it a bit, then carefully took a bite.
It was the chicken and mushroom steamed buns. The filling was juicy, sweet, and savory and also a bit spicier because she added more white pepper in it. Then she quickly finished it in a few bites.
After finishing the first bun, she picked up another bun and took a bite. That one was a shrimp bun. The shrimp filling was savory and rich in unami flavor, and also there was a full shrimp inside except for the chopped shrimp filling. And cabbage was crunchy, not mushy at all. So the flavor was even more richer.
As she savored the shrimp bun, she couldn't help but appreciate the perfect balance of textures—the tender, soft pillowy dough complemented the succulent shrimp beautifully. Each bite brought her happiness.
Then she quickly picked up other buns too and tasted every buns carefully. Each type of bun was filled with their own unique flavour that can bring different kinds of gourmet experience.