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.
