How to make steamed buns with carrot filling

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  1. Dig a hole in the middle of the flour and put the yeast;

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  2.Add a little warm water to moisten the yeast;

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  3.Pour in an appropriate amount of warm water and mix the flour into a dry powder;

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  4.Re-meat Make the dough and cover it with a damp cloth or lid for fermentation;

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  5. Send to 2 times the size, use Press your fingers to make a hole and it won't retract.Then rub it to release the air and let it rest for 15 minutes;

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  6.Cut the carrots into shreds and splash them in water until they are raw, then take them out and cut them into fine dices;

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  7. Chop the onion and ginger finely and put them together with the meat filling and radish;

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  8.Add salt, pepper, light soy sauce and sesame oil and mix well;

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  9.Roll out the dough into a thin layer in the middle;

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  10. Then put the meat filling in the middle, fold one pleat with your right hand, then fold the second pleat, glue the two pleats together at the top, and then fold them down one by one.Fold the last pleat and stick it to the beginning., in the shape of a bowl, press down slightly with your thumb in the middle to gently reshape the buns.

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  11. Wrapped buns;

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  12. Wrap everything and put it in a steamer with a steaming cloth or oil paper for the second fermentation for 15 minutes, then steam over high heat for 15 to 20 minutes, see Set the time according to the size of your buns.For mine, 15 minutes is enough for the smaller ones.When the time is up, turn off the heat, don’t open the lid, and let it simmer for another 3 minutes~

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  13.Let’s eat~