Carrot Buns

Carrot Buns

1. Add water to the carrots and puree them with a food processor.

2. Add carrot puree and sugar in the bread bucket, then add milk powder, medium powder, dig a hole in the top of the flour, and add yeast.

3. Turn on the dough mixing program and knead it into a smooth dough.

4. The kneaded dough is fermented in a warm place and fermented to 2 times its size.

5. Take out the fermented dough and knead it evenly, and knead the dough until there are almost no pores.

6. Roll out the dough and roll it out thin.

7. Start rolling at one end and try to roll it tightly.

8. Then cut into small pieces.

9. Place the small steamed buns on the steamer rack.

10. Put some hot water in the pot, then put it on the steamer rack and let it stand for 20 minutes. Steamed buns can be steamed when the volume is doubled.

11. Put cold water in a pot, bring to a boil on high heat, and steam on medium heat for 20 minutes.

Tips:

How to judge whether the steamed buns are cooked:
Look: The body is fluffy and the skin is white and bright-cooked steamed buns.
Shooting: Peng, Peng, Peng ---- cooked.
Press: Flexible, quickly restore to the original shape-cooked steamed buns.
Taste: soft and delicious, slightly sweet and not sticky-----cooked.