Carrot Dregs Mantou

by Kang Kang 1818

4.9 (1)

Favorite

5

Difficulty

Easy

Time

2h

Serving

3

A lot of carrot residue is left after the carrot is squeezed out. I have used it to make bread and biscuits. This time I used it to make steamed buns, which not only saves ingredients, but also increases nutrition.

Ingredients

Carrot Dregs Mantou

1. After squeezing carrot juice, take 200 grams of carrot residue and add appropriate amount of water to puree

2. Take 200 grams and add it to the flour

3. Rub it with your hands first

4. Add yeast powder and carrot water

5. And into dough

6. Fermented to 2 times the size

7. Exhaust agent on the panel

8. Knead into the shape of a bun for the second time

9. Just steam it in the steamer

Tips:
Cook the pot with cold water and steam on medium heat for 20 minutes and then steam for 2-3 minutes.

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