Carrot Noodle Zucchini Egg Buns
1.
First make carrot paste: raw carrots
2.
Dice carrots
3.
Put it into the cup and barrel of the Supor real alcohol pulping machine
4.
Add water
5.
Install the cup barrel on the host, start the wet soy milk program, and wait for the carrot paste to come out of the pot. After the carrot paste is done, put it out to let cool
6.
The production of bun dough: raw materials include carrot paste (230g), yeast powder and flour
7.
Pour the yeast powder into the carrot paste and mix well
8.
Flour is poured into the bread bucket of the bread machine
9.
Add the carrot paste mixed with yeast powder, start the kneading process, and knead the dough into a smooth and soft dough
10.
Take out the dough, arrange it into a circle by hand, put it in a basin, cover with plastic wrap, and let it go for 20 minutes
11.
The production of bun stuffing: the raw materials are eggs and zucchini (green onions and shrimp skins, no shots, you don’t want to eat shrimp skins)
12.
Use a grater to rub the zucchini into shreds. Because zucchini is relatively tender, squeeze out the water from the zucchini shreds by hand.
13.
Fried eggs in the pan into broken eggs
14.
Finely chop green onion, finely chop shrimp skin
15.
Add oil, light soy sauce, steamed bun seasoning powder, ginger powder, dark soy sauce, and minced shrimp skin to zucchini and stir well
16.
Add chopped green onion and egg, mix well, then add salt and sesame oil to taste
17.
This is the mixed zucchini and egg filling
18.
The dough is ready and the volume has expanded
19.
Move the dough to the panel, knead and exhaust, knead into long strips and cut into small dough pieces of equal size
20.
Roll out the small dough into a round dough piece with a thick middle and thin surroundings
21.
Take an appropriate amount of zucchini and egg stuffing and wrap it in, and wrap the buns in sequence by pleating
22.
Wrapped little buns
23.
Put the buns on the bamboo curtain and cover with warm cloth for 15 minutes
24.
Boil water in a pot, put the steamed buns in a pot, and steam for 16 minutes on medium heat.
25.
Finished product
26.
Finished product
27.
Finished product
Tips:
The water absorption of flour is different, and the amount of liquid is added according to the characteristics of home flour. Carrots are better to be polished when diced. When kneading the big dough, you must squeeze out the bubbles in the dough, otherwise it will affect the appearance of the finished bun. When the steamed buns are wrapped up, they must be in place. According to the ambient temperature, press the skin of the steamed buns with your hands, and the buns can rebound quickly, indicating that the 饧 is ready. The steaming time of plain stuffed buns should be shortened appropriately.
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