Carrot-faced egg buns
By VicentaLakin
Isn't it a little surprise when the golden buns appear in front of you? Carrot-faced little buns, colorful and nutritious, so that the beautiful little buns can bring you a day's good mood; let it play its -- the beautiful tale of the Chinese dots on the table; let the family love it -- the little buns of nutrition, beauty, health。
Recipe Recommendations
- flour 400 grams
- zucchini 700 grams
- eggs of 2
- carrots 250 grams
- qingshui 600 grams
- yeast powder 2 grams
- salt 2 grams
- soy sauce 2 grams
- soy sauce 4 grams
- Steamed buns seasoning powder 1 gram
- ginger powder 0.5 grams
- edible oil 10 grams
- sesame oil 4 grams
- onion 1 segment
- shrimp skin 5 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Carrot-faced egg buns
1
I'll start with the carrot paste: the raw carrot。
2
Cut the carrots
3
Put it in the bucket of the soy machine。
4
Add water, cover the lid, start the wet beans program。
5
Carrot paste's done and dry。
6
• Make buns: raw materials include carrot paste, yeast flour, flour。
7
The yeast drops into the carrot paste and mixs evenly。
8
Flour pours into the bread bucket of the baker。
9
Add carrot paste mixed with good yeast powder, start and paste, and rub the dough into smoother and softer ones。
10
The noodles are removed, rounded with hands and covered in the basin for 20 minutes。
11
(b) The making of buns: the raw materials are eggs and scallops (onions and shrimp skins, not filmed, not like shrimp skins)。
12
The twirl is wiring, and because the twirl is tender, the water in the twirl is squeezed out of the spare hands。
13
Eggs are fried into a pan and they're broken。
14
Onions cut, shrimp skin cut。
15
Cedars were added to edible oil, raw screech, buns of powder, ginger powder, old screech, and screeching。
16
Add onions and eggs to mix, then salt and perfume。
17
It's a nice cobbler。
18
Noodles are ready, they're expanding。
19
Moves the dough onto the panel, and then the tatters, and the tatters are cut into the same size of a small noodle。
20
The small noodles are condensed into thin domes around the middle thickness。
21
Take a proper amount of prune eggs and wrap the buns in order。
22
Packed buns。
23
Put the buns on the bamboo curtain for 15 minutes。
24
The water is boiled in the pot, the tiggered buns are put in, and the fire evaporates for 16 minutes。
25
The finished product。Carrot-faced egg buns Make Tips
The amount of water that flour takes is different, and I use 260 grams of carrot paste to add liquid to the characteristics of my flour. Carrot cuttin better grind. The bubbles in the noodles must be squeezed out of the good pasta, otherwise the appearance of the package will be affected. When the buns are wrapped, it must be ready, with a hand test to press the corset, depending on the temperature of the environment, and a quick echo will show. The evaporation time of the plume is appropriately reduced。