Big carrot steamed buns
Carrot stuffed buns are one of my favorite fillings. I often make them together and freeze them in the refrigerator. It is a good choice for breakfast.
Recipe Recommendations
- flour 500 grams
- carrots 400 grams
- eggs of 2
- vermicelli 150 grams
- yeast powder 4 grams
- spiced powder 10 grams
- salt 5 grams
- white sugar 3 grams
- sesame oil 20ml
Steps for Big carrot steamed buns
1
Peel the carrot and rub it into silk.
2
Beat the eggs and stir-fry them until done.
3
Blanch the vermicelli in hot water until soft.
4
Chop the carrots a few times with a knife, add sesame oil and mix well.
5
Add chopped eggs and vermicelli.
6
Add the five-spice powder, onion and ginger, sugar, and finally add salt,
7
Mix well to make the filling.
8
Mix the flour with yeast powder and water to make a smooth dough.
9
Fermentation to double size.
10
Knead the fermented dough well and cut into small doses.
11
Roll it into a circle.
12
Add the filling.
13
Wrap into buns and wake for 15 minutes.
14
Put it in a steamer, steam for 20 minutes.
15
Turn off the heat, stop for 3 minutes, take out and serve.