Pork and carrot steamed buns

Recipe Recommendations

• flour 450g
• carrots 1 piece
• onion appropriate amount
• Jiang appropriate amount
• cooking wine appropriate amount
• soy sauce appropriate amount
• sugar appropriate amount
• salt appropriate amount

• light
• steamed
• several hours
• ordinary

Steps for Pork and carrot steamed buns

1

Wash the pork leg meat, chop it into minced meat, add minced green onion and minced ginger, and cut it together

2

After chopping, add salt, cooking wine, a small amount of soy sauce, and 100g of water, stir until a paste, cover with plastic wrap, and refrigerate in the refrigerator for 3 hours.

3

3 g yeast powder, 3 g yeast partner, and dissolve with 30g water. Pour in 400 flour, add 200g of water, stir with a bread machine, stir for 20 minutes, and ferment naturally for 6 hours (I made it at night and fermented until morning)

4

One carrot, peeled, diced, set aside

5

Pour diced carrots into the meat filling and stir well

6

Pour out the prepared flour, sprinkle it with dry flour, and knead it. I also added half a spoonful of sugar to knead it together

7

Pulled into 40g dough each

8

Roll out the skin and make steamed buns. Put it into the steaming compartment and pad it with gauze to prevent adhesion. I steamed it in a rice cooker, steamed it in cold water, for 25 minutes, the power was cut off, don't start the pot immediately, wait 2 minutes before opening it

9

The steamed buns are very big when steamed. The first time I made them, the appearance was a little poor, but they tasted good and had very little juice. I will continue to improve next time.

Recipe Categories

• staple food
• home cooking