Carrot Braid Buns
1.
Carrots are steamed, peeled, and beaten into puree with a food processor.
2.
Stir the carrot mince and baking powder to melt.
3.
Slowly add the flour, stir slowly with chopsticks to form a flocculent, knead dough.
4.
Prove the dough to double its size.
5.
Sprinkle flour on the chopping board, take out the dough, and knead it repeatedly to form a smooth dough.
6.
Pull the small noodles (the size of dumplings are fine).
7.
Take two small dough pieces, knead them into long strips, and stack them in a staggered manner.
8.
Take the lower one and fold the left and right ends in opposite directions. That is, the left side is stacked to the right, and the right side is stacked to the left. But the direction of the half root must be the same, don't be on the left this time, next time you go to the right, then twist it!
9.
Fold the top one again.
10.
In the same way, stack them one by one until the end is finished, pinch them together, and hide the tail underneath.
Put the braided buns in a warm place for fermentation, which is the second hair.
11.
Put water in the steamer, brush the grate with oil, and put the steamed buns in the pot.
Turn on high heat, let the steam out, cook for 25 minutes (depending on the size), turn off the heat, don't rush to open the lid, simmer for five minutes, open the lid, and take out the steamed buns.
Tips:
1. Carrot juice has the same effect as puree, but carrot puree is recommended for steamed buns. The juice of two carrots, which is 150 grams, is enough for making noodles.
2. Once the dough is finished, sprinkle flour on the chopping board, take out the dough, and knead repeatedly to make the steamed buns stronger and smoother.
3. Steamed buns must be sent twice, just like bread, the secret of white fat (don’t know which word) is soft.
4. Turn off the heat, don't rush to open the lid, and simmer for 5 minutes to prevent the buns from shrinking.
