Mung bean paste and carrot buns
Overview
Mung beans are indispensable in summer. They have both edible and medicinal values. They are sweet and cool in nature and are a good food for clearing away heat and detoxifying. Carrots are rich in nutrients and are known as ginseng. Two vegetarian dishes combine to create this delicious staple bread!
Tags
Ingredients
Steps
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Mung bean paste made by yourself is usually kept at home in summer. Wash and peel the carrots, cut into pieces, add a little water and puree them in a juicer.
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Mix flour, yeast, yeast partner, carrot puree, sugar, 50 grams of whole eggs, and salt and stir evenly. Finally, add butter softened at room temperature and knead evenly with the dough.
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Cover with plastic wrap and ferment at room temperature for 80-90 minutes.
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Divide the fermented dough into 12 portions, knead them into round balls, roll them out with a rolling pin, wrap them in mung bean paste, and tighten them.
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After shaping, put it into the baking pan, cut each dough 2 times, let it stand for 10 minutes, brush with the remaining egg wash, preheat the oven to 160 degrees, bake for 15 minutes, finally turn on the heat to 180 degrees for 2-3 minutes to color, and then take it out.
