Carrot Buns with Spinach Sauce
by Smile
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Blanch the spinach.
2. Put it into the wall breaker and add water that is flush with the spinach.
3. The wall breaking machine presses the fruit and vegetable key to squeeze into juice.
4. Add a little edible alkali to the squeezed spinach juice.
5. Put three grams of yeast powder into three hundred grams of flour.
6. Knead two grams of sugar into a dough.
7. The other 300 grams of flour are also put into three grams of yeast powder and two grams of sugar, and slowly add spinach juice to knead dough.
8. Put the two pieces of dough in a fresh-keeping bag and place in a warm place to ferment.
9. The pork is ground into meat.
10. Add light soy sauce, soy sauce, oyster sauce, black pepper, cornstarch, and salt to the meat and stir well.
11. Add the chopped carrots and mix well.
12. Add a spoonful of cooking oil and mix well.
13. The awake dough can be fermented to twice its size.
14. Roll out both dough pieces into rectangular pieces.
15. A layer of spinach juice dough and a layer of white flour dough are stacked on top of each other.
16. Roll into long strips.
17. Cut into flour paste.
18. Roll into small dough pieces.
19. Put in the meat.
20. Wrap into buns.
21. Put cold water into the pot and cover the lid and let it ferment for ten minutes.
22. Steam for fifteen minutes after the water is boiled, turn off the heat, and leave the lid for five minutes.
23. Finished picture.
