How to make corn, carrot and meat buns

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  1. Dissolve the yeast in warm water, mix it with flour, salt, sugar and water to form a dough.Press the keep warm button on the rice cooker for three minutes.After three minutes, turn off the power , put a plate in the rice cooker, put the mixed dough on it, cover it with plastic wrap, cover the rice cooker lid, and let the temperature of the rice cooker help it ferment.This will ferment much faster than at room temperature.

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  2. Chop the front leg meat into minced meat and use minced garlic, salt, light soy sauce, and soy sauce.Marinate the flour, oil, pepper and chicken essence for 30 minutes, grate the carrots into thin strips, chop the corn and add it to the marinated minced meat, then add the chopped green onion and mix well.

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  3. The dough in the rice cooker will ferment until it doubles in size.Take out the dough from the rice cooker, knead the dough again, and fold the dough into the rice cooker.The gas is discharged.

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  4. Divide the dough into 6 equal parts.

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  5. Take 1 part from 6 equal parts and divide it into 9 equal parts. p>

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  6.Take a portion and use a rolling dough to roll it into a round bun that is thin on the outside and thick in the middle.Wrap the skin with meat stuffing to make a bun base, and do the same with the remaining dough.

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  7. Let the prepared buns rest for 15 minutes to ferment again.After 15 minutes, apply a little oil on the steaming rack, place the fermented buns on the steaming rack, put cold water in the pot, turn on medium high heat, and turn to low after steaming Steam for 18 minutes.

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  8.After 18 minutes, turn off the heat and don’t open the lid yet , wait for 3 minutes before opening the lid, and the fat and white buns will come out of the oven!

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  9.Finished product picture.