Beef and Carrot Stuffed Buns
1.
Let's make the dough first, add the flour and yeast, slowly pour it into warm water and stir, knead it into a smooth dough, cover it and ferment.
2.
When making the noodles, add the minced beef and minced ginger onions. Add cooking wine, sugar, pepper powder, light soy sauce, appropriate amount of salt, and sesame oil. Stir in one direction with chopsticks.
3.
Pour in 2 spoons of vegetable oil, and finally add the shredded carrots. Put it in the refrigerator for 1 to 2 hours to help the meat taste better. If there is no time to avoid it.
4.
Finally, add the shredded carrots and put them in the refrigerator for 1 to 2 hours to help the meat taste better. There is no time to avoid it.
5.
The noodles are twice as large and have honeycomb eyes.
6.
Move it to the chopping board to exhaust and wake up for ten minutes and divide it into equal-sized doses of any size.
7.
Roll out a thin bun with a thin side and a thick middle.
8.
Put on the filling
9.
Pinch out the folds of the buns with your right hand one by one, making the folds the same size as possible.
10.
The last pleat is joined to the first.
11.
Use your fingers to squeeze the top of the pleats to make a small squeeze, and you can squeeze a bun.
12.
Wrap everything and place it on a cage. Do not open the hot pot on the cold water, and perform two shots for 20 minutes. After 20 minutes, steam on high heat for 15 to 20 minutes, depending on the size of the buns.
13.
After steaming, turn off the heat and simmer for 3 minutes and then open the lid. It looks good.
14.
The buns are on the table.
Tips:
1. If you want the meat filling to be more fragrant, you can make the filling in advance and keep it in the refrigerator for 1 to 2 hours to help the meat filling taste better. When the noodles can be raised, the filling will also be mixed.
2. Make the buns fluffy, and the noodles must be sent in place to wake up.
3. After the steamed buns are steamed, simmer for 3 to 5 minutes before opening the lid to allow the buns to fully absorb the air to adapt to the temperature so as to avoid the buns from shrinking.
4. Zhongyu multi-purpose wheat core powder adopts advanced technology and equipment. In the production process, the wheat core essence is extracted through precise ratio matching and scientific moisture adjustment, which has the original natural yellowish color of wheat. The protein content is high and the gluten quality is good, so it is especially suitable for home cooking, so that the color, aroma and taste of the pasta are perfectly presented.
