Beef Carrot Buns

Name: Beef Carrot Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 3g yeast; 260ml warm water; 300g beef; 2 pieces carrot; 2 tablespoons Glynnore Linseed Oil; 2 tablespoons Cooking Wine; 1 teaspoon Sugar; 2 tablespoons Soy sauce; 1 teaspoon pepper powder; 2 tablespoons sesame oil; Some salt; 40g shallot; 20g ginger

by Little idiot

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Fortunately to get the trial of Gelinuoer linseed oil, thanks to Gourmet Jie. Gelinuoer Organic Flaxseed Oil selects non-genetically modified natural linseed from the Ulanchabu flax producing area of Mongolian Plateau as raw materials. After the international advanced double helix physical cold pressing and cold treatment, zero addition, no reconciliation, to maintain the natural essence of the oil. Pure, the product is rich in α-linolenic acid, "washing oil with oil"-helps the body metabolize excess oil and toxins, gently regulate blood sugar, blood lipids and blood pressure, and appropriately convert DHA according to human needs. There are also "land fish oil" and "month oil" The reputation of "smart oil" and "healthy oil" is the food of choice for supplementing the essential fatty acids of the human body. It is understood that this oil is suitable for cold dressing and filling, so using it to make buns, it really adds a lot of flavor to the bun fillings.

Beef Carrot 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 Glinol linseed oil and continue to mix well.

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 the fillings on.

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, turn on high heat and steam for 15 to 20 minutes. The time depends on the size of the buns.

13. After steaming, turn off the heat and simmer for 3 minutes before opening the lid. Is it a good post?

Tips:
1. If you want the meat filling to be more fragrant, adjust the filling in advance and keep it in the refrigerator for 1 to 2 hours to help the meat filling taste better. When the dough is ready, the filling will also be mixed.
2. Make the buns fluffy, and the noodles must be sent in place to wake up in place.
3. Steam the buns in a pot on cold water.
4. 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.