Celery and carrot meat buns

2024-07-03 11:55:31  Views 1 Comments 0

Health benefits

Celery: Clear away heat
Carrot: Strengthen the spleen

Ingredients

Flour ( 250g )
Celery ( Two roots )
Carrot ( One span> )
Scallion ( One )
Ginger (appropriate amount)
Salt ( appropriate amount )
Sugar ( 5 ​​grams )
Cooking wine ( half a tablespoon )
Light soy sauce ( appropriate amount )
Dark soy sauce ( Moderate amount )
Cinnamon ( 1/2 teaspoon )
Five spice powder ( 1 tsp )
black Pepper ( Adequate amount )
Vegetable oil ( Four tablespoons )

How to make celery and carrot meat buns

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    1. 750 grams of flour, add baking powder and warm water to knead into a smooth dough, add Grease the bottom of a stainless steel basin.Set the stainless steel basin into a larger basin filled with warm water.

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    2.While waiting for the noodles to ferment, chop the celery and carrots, mince the onion and ginger and set aside.

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    3. After fermentation for one hour, dip your index finger into flour and poke holes in the middle of the dough.It doesn’t turn out quickly.Shrink and peel the dough into a honeycomb shape, and the dough is ready.

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    4. Transfer the dough to a floured mat, roll it into a ball, and cover it clean Cloth, wake up for fifteen minutes.

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    5.Knead the woke dough vigorously for ten minutes, then round it, and then wake it up for ten minutes minute.The buns made this way are chewy and delicious.

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    6. After waking up for the second time, divide the noodles into small doses of about 45 grams..

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    7.Because we all like thin skin and large fillings, the skin I rolled is relatively thin.

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    8. After wrapping the buns in turn, place them some distance apart and let the buns rest for about Seven or eight minutes to allow the buns to take shape.

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    9.Use this time to put a steaming cloth in the steamer and heat the hot water.

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    10.When the water in the pot is boiling and steaming, place the buns evenly on the pot.After steaming on high heat for four or five minutes, turn to medium heat and steam for fifteen to twenty minutes.After turning off the heat, simmer for five minutes.

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    11.The fragrant buns are ready to eat!

    • Tips

    1.If you want to eat chewy bun skin, knead the dough vigorously for more than ten minutes.
    2.After the buns are wrapped, let them rest to allow them to take shape.
    3.After turning off the heat, do not open the lid immediately to prevent the bun skin from shrinking rapidly.

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