1. One carrot, peeled, add water and squeeze it into carrot juice with a juicer
2. Add yeast, sugar, and carrot juice to all-gluten flour, add a little bit of carrot juice to the flour, and knead it while pouring
3. Add 5 grams of corn oil and mix the dough together for about 30 minutes until the dough becomes smooth.
4. When the noodles are reconciled, just wait for the noodles to be doubled. Divide into several small doses. Use a rolling pin to roll into a round dough. Add bean paste in the middle and knead it into a circle.
5. After everything is wrapped, boil some hot water for the final fermentation of the steamer agent. When it grows larger, it will be cooked in cold water.
6. Steam on high heat for 15 minutes. After closing, leave a gap on the lid, simmer for 3 to 5 minutes, and you are ready to cook!
