Carrot noodles, zucchini and egg buns

Carrot noodles, zucchini and egg buns

Overview

When the golden buns appear in front of you, do you feel a little surprised? Carrot flour buns are bright in color and rich in nutrients. Let the beautiful buns bring you a good mood for the day; let them interpret the beautiful legend of Chinese pastry on the dining table; let your family fall in love with them - nutritious, beautiful and healthy buns.

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Ingredients

Steps

  1. First make the carrot paste for the bun wrappers: raw carrots.

    Carrot noodles, zucchini and egg buns step 1

  2. Cut the carrots into small dices

    Carrot noodles, zucchini and egg buns step 2

  3. Put it into the cup of the soymilk machine.

    Carrot noodles, zucchini and egg buns step 3

  4. Add water, close the lid and start the wet bean process.

    Carrot noodles, zucchini and egg buns step 4

  5. After the carrot paste is ready, let it cool.

    Carrot noodles, zucchini and egg buns step 5

  6. Make steamed bun dough: The raw materials include carrot paste, yeast powder and flour.

    Carrot noodles, zucchini and egg buns step 6

  7. Pour the yeast powder into the carrot paste and stir evenly.

    Carrot noodles, zucchini and egg buns step 7

  8. Pour the flour into the bread bucket of the bread machine.

    Carrot noodles, zucchini and egg buns step 8

  9. Add the carrot paste mixed with yeast powder, start the dough kneading process, and knead the dough into a smooth and soft dough.

    Carrot noodles, zucchini and egg buns step 9

  10. Take out the dough, shape it into a round shape with your hands, put it in a basin and cover with plastic wrap and let it rise for 20 minutes.

    Carrot noodles, zucchini and egg buns step 10

  11. Preparation of steamed bun filling: The raw materials include eggs and zucchini (scallions and dried shrimps are not photographed, so you can omit them if you don’t like dried shrimps).

    Carrot noodles, zucchini and egg buns step 11

  12. Use a grater to grate the zucchini into shreds. Because zucchini is relatively tender, use your hands to squeeze out the water from the zucchini shreds and set aside.

    Carrot noodles, zucchini and egg buns step 12

  13. Fry eggs into pan and break into pieces.

    Carrot noodles, zucchini and egg buns step 13

  14. Chop green onions and chop shrimp skin into pieces.

    Carrot noodles, zucchini and egg buns step 14

  15. Add the cooking oil, light soy sauce, steamed bun seasoning powder, ginger powder, dark soy sauce, and chopped dried shrimps to the shredded zucchini and stir evenly.

    Carrot noodles, zucchini and egg buns step 15

  16. Add chopped green onions and chopped eggs, mix well, then add salt and sesame oil to taste.

    Carrot noodles, zucchini and egg buns step 16

  17. This is the mixed zucchini and egg filling.

    Carrot noodles, zucchini and egg buns step 17

  18. The dough is ready and has expanded in volume.

    Carrot noodles, zucchini and egg buns step 18

  19. Move the dough to the board, knead and deflate, then knead into long strips and cut into small doughs of equal size.

    Carrot noodles, zucchini and egg buns step 19

  20. Roll out the dough into a round dough piece that is thick in the middle and thin around the edges.

    Carrot noodles, zucchini and egg buns step 20

  21. Take an appropriate amount of zucchini and egg filling and wrap it in the buns one by one using the pleat method.

    Carrot noodles, zucchini and egg buns step 21

  22. Wrapped little buns.

    Carrot noodles, zucchini and egg buns step 22

  23. Place the buns on a bamboo screen and cover with a warm cloth for 15 minutes.

    Carrot noodles, zucchini and egg buns step 23

  24. Boil water in a pot, put the steamed buns in and steam over medium heat for 16 minutes.

    Carrot noodles, zucchini and egg buns step 24

  25. Finished product.

    Carrot noodles, zucchini and egg buns step 25