1. Add yeast, sugar and water to the flour and knead it into a smooth, non-sticky dough. The steamed buns should be softer, so I set aside 20 grams to adjust the softness.
2. Soak the vermicelli in cold water to soften it without a hard core.
3. Prepare carrots and shreds, chop the vermicelli, and minced meat.
4. Add salt, light soy sauce, oyster sauce, rapeseed oil, chicken powder, and MSG to the minced meat and mix well.
5. Stir until it is sticky.
6. Add the salt and marinate the carrots for 5 minutes, squeeze the water, and chop for later use
7. Put the noodles, carrots, spring onions, salt, five-spice powder, and cooking oil in an empty bowl and mix well.
8. Then add the minced meat and stir well and set aside.
9. Proof the flour to double its size.
10. Kneading dough
11. Cut into uniform size
12. Roll into bun skin
13. Wrap the carrot vermicelli with minced meat
14. Squeeze
15. Put it in a steamer and let for 30 minutes.
16. After steaming, count for 13 minutes and turn off the heat for 3 minutes.
17.
Fluffy and soft, the deliciousness can't stop.
Shibali sweet potato flour, special potato quality, naturally more delicious
Tips:The vermicelli needs to be soaked in cold water in advance until there is no hard core. If you are in a hurry, you can also soak it in warm water, or boil it in boiling water to soften it.
