Carrot stuffed cornflour buns
Ingredients: chicken essence
Recipe Recommendations
- cornmeal 100g
- flour 100g
- yeast 2g
- carrots one
- Jiang appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- shisanxiang appropriate amount
- oil appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
Steps for Carrot stuffed cornflour buns
1
Soak yeast in warm water for 5 minutes.
2
Mix corn flour and flour.
3
Knead the flour with yeast water to form a dough and ferment until twice the size.
4
Peel the ginger and chop it.
5
Chop the carrots, sprinkle with salt and marinate for 20 minutes, squeeze dry.
6
Carrots add ginger, salt, soy sauce, thirteen spices, oil, white pepper, chicken powder mixed into stuffing.
7
Knead the dough into a long strip.
8
Cut it into small pieces.
9
Roll the dough into dough.
10
Add carrot filling.
11
Wrap it into steamed buns, without wrapping the vegetarian filling tightly, leaving a small bite.
12
Put the wrapped steamed buns into a steaming tray when you wake up, put them on with cold water, steam for 20 minutes, turn off the heat, and take them out after 5 minutes.