Health benefits
Mutton: Replenishing Qi
Carrot: Strengthening the spleen
Ingredients
Plain flour ( 500g ) | Mutton ( 200g ) |
Carrot ( 100g ) | Minced green onion ( a little ) |
Pepper powder ( a little ) | Light soy sauce ( 1 tablespoon ) |
Oyster sauce ( a little ) | Egg ( 1 piece ) |
Cooking oil ( 2 tablespoons ) | Ginger powder ( a little ) |
Yeast ( 3 grams ) | Salt ( appropriate amount ) |
MSG ( A little ) |
How to make mutton and carrot buns
1. Mix flour with 270 grams of water and yeast.
2.Use chopsticks to stir into cotton wool.
3.Knead into dough and perform the first fermentation.
4. Prepare the fillings.
5. Cut the mutton, green onion and ginger into pieces and put them into a food processor to mince.
6. Add seasonings and eggs to the meat filling.
7. Stir evenly in one direction.
8.Add a little water and continue stirring.
9. Stir into a paste.
10. Mix the crushed carrots and meat filling.
11. Stir evenly.
12. About thirty minutes, the dough will be ready after pressing a pit without collapsing or shrinking..
13. Knead evenly, remove the air inside the dough, and let it rest for ten minutes.
14. Divide into small uniform dough.
15. Roll out the dough.
16. Wrap into buns.
17. Wrap everything and proceed to proofing for the second time.
18.About twenty minutes, the buns will become light, steam them in the pot, and wait for 15 seconds after the water boils Turn off the heat and open the lid after three minutes.
19. Finished product picture.
Tips
Use warm water for making dough, cold water will delay fermentation, and hot water will inactivate yeast; when adding water to meat filling, add it little by little, and stir in one direction to fully mix the water and meat filling.Open the lid after a few minutes to prevent steam from dripping onto the buns.
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