Carrot and pork buns

Overview

Steam a pot of fragrant steamed buns during the Chinese New Year and wish you a prosperous new year.

Add yeast to flour.
While adding water (not exceeding 35 degrees) to the flour, use chopsticks to gently stir it into a flocculent form.
Knead it into a three-gloss dough with your hands, cover it and place it in a warm place to ferment.
Add some water to the meat filling and beat well.
Add all the above seasonings.
Mix the filling evenly.
Let the dough rise until it doubles in size.
Take out the dough and knead it thoroughly for twenty minutes to half an hour.
Divide the dough into small pieces, roll into rounds and flatten.
Roll out into even bun skin.
Spoon filling into bun wrapper.
Pinch it in a circle, close it, and wrap it into a bun shape.
Place in steamer, cover and let stand for 15 minutes.
Steam over high heat for 30 minutes, then turn off the heat and wait for two to three minutes before opening the lid.
Take it out of the pan and plate it up and it’s ready to eat.