I made carrot steamed buns into a pigtail shape using the fancy way of making bread.
Is this the legendary West for China?
Did I make good use of you?
Guess this will be a refreshing steamed bun shape for you?
I have been fascinated by color recently, and I play with colored pasta, which is really pleasing to the eye, and eating them also makes them feel better!
carrot braid steamed buns
Recipe Recommendations
- flour appropriate amount
- baking powder appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for carrot braid steamed buns
1
Steam the carrots, peel them, and use a cooking machine to batter them.
2
Stir the shredded carrots and baking powder to melt.
3
Slowly add the flour, use chopsticks to slowly stir until fluffy, and knead into dough.
4
Lease the dough to twice the size.
5
Sprinkle flour on the chopping board, take out the dough, knead it repeatedly, and knead it into a smooth dough.
6
Pulling small flour agent (just the size of dumplings).
7
Take two small dough pieces, knead them into long strips, and stack them alternately.
8
Take the lower one and stack the left and right ends in opposite directions. That is, the one on the left is stacked to the right, and the one on the right is stacked to the left. But the directions of all the roots must be the same. Don't put it on the left this time. If you go to the right next time, it will be twisted!
9
Fold the top one again.
10
In the same way, stack them in turn until the final finish, knead them together, and collect the tail underneath and hide it. Place the prepared braided steamed buns in a warm place for fermentation, which is the second hair.
11
Drain water in the steamer, brush the grate with oil, put the steamed buns in the pan. Turn on high heat and simmer for 25 minutes (depending on size). Turn off the heat and don't rush to open the lid. Simmer for another five minutes before opening the lid. Remove the steamed buns.carrot braid steamed buns Make Tips
1. The effect of carrot juice and paste is the same, but it is recommended to use carrot paste for steaming steamed buns. The juice of two carrots, that is, 150 grams, is enough steel to make dough and roll noodles. 2. Once the dough is finished, sprinkle flour on the chopping board, take out the dough, and knead it repeatedly. This kind of steamed bun will be stronger and the surface will be smoother. 3. Steamed buns must be given a second time, just like bread, the secret of being white and fat (I don't know which word) is soft. 4. Turn off the heat, don't rush to open the lid, and simmer for another 5 minutes to prevent the steamed buns from retracting.