How to make carrot meat buns

• 1.Put the flour into a large bowl.

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  2.Put sugar into warm water and stir evenly, then pour in yeast and let the yeast rise on the water.After soaking, stir evenly.

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  3. Pour the yeast water into the flour, 5-6 times, stirring while pouring , stir into dough.

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  4. Then knead into a smooth dough.

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  5. Cover with plastic wrap and ferment.

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  6.Use the dough fermentation time to mince the meat, or use a meat grinder to mince it.

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  7. Add seasoning salt, light soy sauce, oyster sauce, cooking wine, and pepper to the chopped meat.Mix the flour, ginger powder and corn oil clockwise until evenly mixed.

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  8. Add water in 3 times during the stirring process, and wait until the water and meat are completely absorbed each time and then put it in for a second time (the filling prepared in this way is juicy and tender)

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  9.Carrot Peel and chop.

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  10. Add the chopped carrots to the meat and stir clockwise evenly.

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  11. The dough can be fermented until it is 2.5 times in size.

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  12. Press a hole in the middle.If there is no depression around the dough, it means it is ready.

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  13. Pull it until it becomes honeycomb-shaped.

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  14. Take out the dough and knead it into a smooth long strip.

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  15.Cut small pieces of equal size and weight, and the cutter surface should be smooth and without any small spots.Only when the hole is on the surface can the gas be discharged well.

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  16. Dip it in dry powder and roll it into a round crust, thick in the middle and thin around the perimeter.

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  17.Put in appropriate amount of meat filling and wrap well.

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  18.Sprinkle some dry powder on the kneading mat and place the wrapped meat buns in sequence.

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  19. Add water to the cold pot and brush the steamer with a thin layer of oil (enough water should be added , do not add water halfway)

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  20. Place the buns on the steamer, leaving a thin seam in the middle, and steam The buns will become bigger in the process.Steam in cold water for 20 minutes, then turn off the heat and simmer for 5 minutes before opening the lid to prevent the buns from shrinking.

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  21.The skin is thin and the filling is juicy and delicious.

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  22. Finished product picture.