1. First mix the flour and carrots and mix well, then use clean water to boil the yeast powder and let it stand for five minutes, pour in the yeast water to mix the noodles, and form a smooth dough. Cover with plastic wrap and put it in a warm place to ferment. Fermentation is completed until a hole does not shrink when you poke a hole with your hand.
2. Then vent the dough and knead it so that no large holes can be seen inside.
3. Roll the dough into long strips, cut it into small pieces with a knife, and roll it out into small round pieces with a thicker middle and thinner edges. (Small discs can be made round by pressing with a round mold, which is also convenient for shaping.)
4. Use chopsticks to print a rice shape on the noodles, and then use a knife to cut a small knife at the upper edge of each stamp. (It looks like this in the picture.)
5. Lift up the two corners of each piece of dough and pinch it!
6. Prepare beef filling (the onion should be peeled and soaked in clean water for ten minutes. When cutting the onion, it will not irritate the eyes. Cut the onion and scallion into small pieces and stir well with peanut oil, which will reduce the amount of water. It is also very convenient. First put all the seasonings except onion and white onion in the ground beef, first mix the seasoning and beef into a soft look, then add the onion and white onion and continue to stir to make a relatively soft filling!
7. Put the beef filling in the middle of the dough.
8. Use your hand to hold one corner of the petals, then lift up the next corner, and then lift them all clockwise.
9. Until all the dough is lifted up, sort out the petal shape with your hands!
10. Find a dough of different colors and roll it into thin strips to surround the neck under the petals. Cross between the two thin strips. You can paste a little water at the intersection. You can mix and match at the intersection. You can also tie the rope directly into a bow to play freely. I sprinkled some purple potato mash in the middle of the petals for decoration!
11. Wrap all the buns and put them in a steamer with gauze. Leave a little space between the raw embryos of each bun for the second fermentation. The raw embryos of each steamed bun are fermented to 1.5 times, that is, when you take a raw steamed bun, you feel that it is obviously lighter. Turn on the high heat and steam for 15 minutes, turn off the heat and simmer for another three minutes before opening the lid.
12. The finished picture, the beautiful buns are ready to eat!
13. The finished picture, beautiful!
Tips:1: Prepare the fillings in advance when making the noodles!
2: The purple dough is made with purple potato puree! (Reserve a little purple potato mash for installation)
3: The purple potato dough does not need to be pasted!
4: Don't tie the rope too tight, or the buns will break after fermentation!
5: The water for making noodles is warm water of about 35 degrees!
