Colorful fried buns

1

After steaming the carrots, beat them into a puree with a blender. Slowly add carrot puree, yeast powder and warm water to the flour.

2

Use chopsticks to stir the mixture from the first step until it becomes featherlike. Then knead it with your hands into three-light dough. Now that it's hot, the dough is left directly at room temperature and fermented until it triples in size.

3

Add salt and appropriate amount of peanut oil to the hind leg minced meat and mix well. Set aside.

4

Wash the leeks and cut them into small pieces, mix with a little peanut oil, and set aside.

5

There are delicate small holes in the dough, which proves that the dough is well developed.

6

Knead the dough to make it stronger, and then rub it into a round strip like a rolling pin. Then cut into evenly sized small doses.

7

After the ingredients are ready, mix the meat filling and leeks well.

8

Roll the dough into a thick dough in the middle and thin dough on the sides, and wrap it into a steamed bun shape. Wrap all the steamed buns in turn, and ferment for a second time in a warm place for 20 minutes.

9

Add a little oil to the frying pan and heat it over high heat. Place the steamed buns with the pleated side down into the pan and fry, then switch to medium heat.

10

Fry until the bottom of the steamed bun becomes golden yellow, add flour water that can drown one-third of the steamed bun, sprinkle with raw sesame seeds, cover, and continue to fry over medium and low heat until the water dries and the flour has become golden brown., basically cooked.

11

Beautiful fried buns are out of the pot!

1. Marinate the meat filling with salt and oil first for later use. The leeks must wait until it is about to be wrapped before mixing into the meat filling to prevent water from coming out. The steamed buns made in this way will also contain soup in them. 2. Pan-frying in water is the key. You must control the heat well. It must not be too big or too small. It is easy to paste if it is too big, and it takes too long to fry if it is too small. Basically, it takes about 25 minutes to fry in one pot. 3. Why do you place the folds of the steamed buns under and fry them? The main reason is that the pleated areas are thicker, so it is more delicious to fry them under and into lumps. 4. You can also fry it all in oil, but it is too oily and unhealthy. You can also fry it with oil until golden yellow, and then fry it with water, but it is not as rich as that with flour and water. If you like to eat crunchy, put more flour in the flour and water, and put less flour if you don't like it.