#aca烤明星大赛#carrot Noodle Zucchini Egg Buns
1.
First make the carrot paste of the bun skin: raw carrots.
2.
Dice carrots
3.
Put it into the cup of the soymilk machine.
4.
Add water, close the lid, and start the wet bean program.
5.
After the carrot paste is done, let it cool.
6.
Making bun dough: raw materials include carrot paste, yeast powder and flour.
7.
Pour the yeast powder into the carrot paste and mix well.
8.
The flour is poured into the bread bucket of the bread machine.
9.
Add the carrot paste mixed with yeast powder, start the kneading process, and knead the dough into a smooth and soft dough.
10.
Take out the dough, arrange it into a circle by hand, put it in a basin, cover with plastic wrap and let it grow for 20 minutes.
11.
The production of stuffed buns: The raw materials are eggs and zucchini (green onions and shrimp skins, no shots, and those who don't like shrimp skins can not add them).
12.
Use a grater to rub the zucchini into shreds. Because zucchini is relatively tender, squeeze out the water from the zucchini shreds by hand.
13.
The eggs are scrambled into pieces.
14.
Finely chop green onions and finely chop shrimp skins.
15.
Add edible oil, light soy sauce, steamed bun seasoning powder, ginger powder, dark soy sauce, and shredded dried shrimps to the zucchini and stir evenly.
16.
Add chopped green onion and egg, mix well, then add salt and sesame oil to taste.
17.
This is the mixed zucchini and egg filling.
18.
The dough is ready and has expanded in volume.
19.
Move the dough to the panel, knead and exhaust, knead into long strips and cut into small dough pieces of equal size.
20.
Roll the small dough into a round dough piece with a thickness in the middle and thin around the edges.
21.
Take an appropriate amount of zucchini and egg filling and wrap the buns in order by pleating.
22.
Wrapped little buns.
23.
Put the buns on the bamboo curtain and cover with warm cloth for 15 minutes.
24.
Boil water in a pot, put the steamed buns in a pot, and steam for 16 minutes on medium heat.
25.
Finished product.
Tips:
The water absorption of flour is different. According to the characteristics of my own flour, the amount of liquid added, I used 260 grams of carrot paste. Carrots are better to be polished when diced. When kneading the big dough, you must squeeze out the bubbles in the dough, otherwise it will affect the appearance of the finished bun. When the steamed buns are wrapped up, they must be in place. According to the ambient temperature, press the skin of the steamed buns with your hands, and the buns can rebound quickly, indicating that the 饧 is ready. The steaming time of plain stuffed buns should be shortened appropriately.
