Colored Meat Buns (carrot Version)
1.
First prepare vegetable juice (I use carrot juice as a demonstration) and save the residue for later use.
2.
200g flour plus 100g water plus 2g yeast. You can add an appropriate amount of salt or sugar. It depends on personal taste. I didn't add it because the minced meat was already flavorful.
3.
Make the dough evenly. Apply vigorously for 20 to 30 minutes. To better ferment
4.
Wrap it with plastic wrap. Waiting for fermentation
5.
After it is twice as old. Press the excess air away. Wake up again. You can make buns
6.
The pork belly is smashed and added with chuhhou sauce, light soy sauce, peanut oil, salt, and vegetable residue. Stir well (It is recommended to use pork belly. More tender and juicy)
7.
Take a small portion of the dough and flatten it. Put an appropriate amount of meat to wrap it up.
8.
Two-color meat buns are rolled into long strips with two different colors of dough. Wrap around together.
9.
When the dough is flattened, it becomes a two-color crust.
10.
Put oil paper under the bun. Will not stick to the bottom when steaming
11.
Steam on the pot for 20-25 minutes
Tips:
The method of wrapping this bun. It's almost like making dumplings. .
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