Mutton and carrot steamed buns
By KirkMitchell
I participated in the "recipe change gift" activity two days ago, and I was exhausted. Take a break these few days and improve your food. I saw that there was still a bag of mutton in the refrigerator, so I could make a big mutton and carrot bun. The weather is getting warmer and warmer, and eating mutton will easily get angry. Get rid of it quickly. Please invite the staff and gourmets of the Food World to taste it today ~
Recipe Recommendations
- special powder 400 grams
- whole wheat flour 200 grams
- yeast 9 grams
- milk 350 ml
- mutton 400 grams
- carrots of 3
- white sugar 30 grams
- MSG appropriate amount
- salt appropriate amount
- onion appropriate amount
- peanut oil appropriate amount
- sweet sauce appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Mutton and carrot steamed buns
1
Wash the carrots, slice them, and soak them with hot water.
2
Remove and dry for a while.
3
Chop the carrots.
4
Chop the mutton with a knife, add pepper water, soy sauce, and sweet flour sauce and mix well. Then add carrots, onions and ginger.
5
Add peanut oil, salt and monosodium glutamate and mix well.
6
Add milk and dough to special flour, whole wheat flour, yeast, and white sugar, and soak for 10 minutes.
7
Cut into 50-gram doses each.
8
Press flat with your hand.
9
Roll it into an oval dough.
10
Add the meat filling and slowly pinch the sides from one end into a folded shape.
11
Wrap each.
12
Put it in a steamer and bring to a boil over high heat and steam for 25 minutes. Simmer for 3 minutes and remove.
13
Put on a plate and enjoy.