Carrot stuffed buns
Overview
How to cook Carrot stuffed buns at home
Tags
Ingredients
Steps
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Add flour + cornmeal into a small pot (Picture 1)
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(Picture 2)
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Dissolve the yeast powder in the middle with warm water and stir evenly (Picture 1)
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(Picture 2)
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Knead into a smooth dough and cover with plastic wrap for fermentation
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Peel the carrots, wash and grate them into shreds. Pour a little cooking oil into the pot and heat it up. Add the shredded carrots and stir-fry (frying the carrots will release carotene better). Do not stir-fry
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Pour into a basin and let cool until set aside
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Then scramble the eggs and try to break them up as much as possible (cool and set aside)
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Chop green onions and set aside
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Put the eggs and chopped green onion into the carrot basin, add a little thirteen spices, salt, and sesame oil (you can also leave it out, according to personal preference)
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Mix well
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The dough has risen until it has doubled in size. If it does not shrink back when pressed with your hands, it is ready
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Knead the dough evenly and deflate it
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Divide into ingredients
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Roll out the dough into a thick center and thin edge
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Take a piece of dough, put an appropriate amount of filling on it, and wrap it into a bun (Picture 1)
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(Picture 2)
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(Picture 3)
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(Picture 4)
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Put an appropriate amount of water into the pot, place the buns, cover and let rise for 15-20 minutes
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After waking up, bring to a boil over high heat and steam for 15-20 minutes. After steaming, simmer for a few minutes
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Finished product pictures
