1. Prepare ingredients: 400 grams of flour, 50 grams of carrots, 100 grams of pure milk, 50 grams of water, 20 grams of sugar, 2 grams of salt, and 4 grams of yeast powder;
2. Put 200 grams of flour, 10 grams of white sugar, 1 gram of salt, and 2 grams of yeast powder into the mixing bowl, and add about 100 grams of pure milk according to the water absorption of the flour;
3. Knead it into a smooth white dough, cover it with a lid or plastic wrap, and leave it in a warm and moist place to ferment to double its size;
4. Add 50 grams of carrots and 50 grams of water to make pureed carrots. Add 200 grams of flour, 10 grams of sugar, 1 gram of salt, and 2 grams of yeast to knead into a smooth orange dough. Cover with a lid or plastic wrap, and leave to ferment in a warm and humid place. To twice as large
5. After the dough is fully vented, the white dough is divided into 45 grams of dough, and the orange dough is divided into 35 grams of dough, rounded, and rolled into small round pieces;
6. Press the orange noodles on the white noodles;
7. Divide into 4 parts with a knife;
8. Use a comb to press patterns on the opposite corners of the dough;
9. Do the same on the other side, press out the pattern, and press 8 pieces in sequence;
10. Stacked in groups of eight neatly, press the middle of the chopsticks;
11. Tighten from top to bottom;
12. Cut from the middle, there are 2 small two-color flowers;
13. Organize the patterns, make them all in order, and ferment them in the oven until they are twice as large;
14. Steam the buns in a pot on warm water. After the water is boiled, change to medium heat and steam for 15 minutes. Do not lift the lid after steaming. Let it sit for 3-5 minutes before opening.
Tips:During the kneading process, adjust the amount of water appropriately according to the water absorption of the flour. The dough for making steamed buns should be kneaded a little harder. Generally, the ratio of flour to water is 100 grams of flour with 45 grams of water or 50 grams of pure milk.
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