Name: Carrot Stuffed Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Flour; 2 pieces carrot; 500g pork; 500g warm water; 1 teaspoon Oyster sauce; 1/2 teaspoon Cooking Wine; 1 teaspoon salt; 2 tablespoons Vegetable oil; 9g yeast; 3g shallot; 1g ginger; 1 teaspoon Soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon Steamed dumpling seasoning; 1 teaspoon Chicken Bouillon Powder

Carrot Stuffed Buns

by Jin Feng Qiwu

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

I haven’t made buns for a long time. The kid at home said that I always want to eat them. Uncle will come back tomorrow. If he has noodles, make more buns. Get up early to make some porridge and hot buns, which is convenient, hygienic and delicious. . The daughter said that the steamed buns are so fragrant that they are full after a few. "

Carrot Stuffed Buns

1. This prepares the materials

2. Carrots first cut into small pieces

3. Put it in a food processor and mince

4. Also mince the meat

5. Add green onion, ginger, light soy sauce, sesame oil, steamed dumpling seasoning, cooking wine, chicken essence, salt, oyster sauce, vegetable oil, and mix into steamed stuffing.

6. Stir in one direction evenly;

7. Add carrots and stir again

8. 500 grams of warm water, add 9 grams of yeast powder

9. Add a little bit of flour to the flour and stir evenly with chopsticks

10. Make a smooth dough and ferment in a warm place (I put the noodles on a steamer curtain with warm water underneath, and it will ferment in 40 minutes)

11. The fermented dough is kneaded and exhausted

12. Divide into uniform doses and roll out the skin

13. Wrap everything on the oiled drawer

14. Bring to a boil on a cold water drawer, and steam on medium heat for 18 minutes. After turning off the heat, boil the pot for 5 minutes, and the buns are ready.

15. Finished picture

16. Finished picture

17. Finished picture

Tips:
1. After the steamed buns are steamed, do not open the lid immediately, and simmer for 5 minutes to boil to avoid shrinking when cold.
2. After the carrots are grated, do not remove the moisture, but directly put them into the meat filling and stir, so that the filling will be tender and no need to add water.