1. Mix the flour and dry yeast evenly.
2. Add appropriate amount of warm water in portions and stir into cotton wool with chopsticks.
3. Knead into a smooth dough, cover with plastic wrap, and leave to ferment in a warm place to double its size.
4. Prepare carrots, eggs and black fungus.
5. Knock the eggs into a bowl, beat them up, put them in a pan and fry them, let cool and set aside.
6. Peel the carrots, wash them, and rub them into silk.
7. Wash the black rice ears with soaking hair and chop finely.
8. Chop the green onion and ginger for later use.
9. Cut the carrots slightly with a knife and put them in a pot.
10. Add the chopped eggs and chopped black fungus.
11. Add chopped green onion and ginger.
12. Add oyster sauce thirteen fragrant white pepper powder, salt edible oil and chicken powder.
13. Stir in one direction, and the carotene filling is ready.
14. The fermented dough has obviously expanded a lot, and the internal structure is honeycomb.
15. Take out the dough, ventilate and knead it evenly, knead it into strips, and cut into uniform size.
16. Use a rolling pin to roll into a thick bun with thin edges in the middle. (Thicker than dumplings)
17. Put in the right amount of fillings.
18. Pinch out the shape of the bun.
19. After everything is wrapped, leave for about 30 minutes a second time. Put the raw embryos of the buns on the oiled steamer, cover the lid, turn to medium heat and steam for 18 minutes, turn off the heat and simmer for 3 minutes.
20. Delicious carotene stuffed buns are out of the pot!