Homeemade Carrot Filling Corn Bun Recipe
Main ingredients: Chinese cabbage Carrot, black fungus Dried black fungus，Egg
Seasonings:Ginger, salt, thirteen spice, white pepper powder, cooking oil Sieve flour ingredients: All-purpose flour 500 grams, water 265 milliliters, sugar 25 grams,
Corn oil 5 grams, yeast powder 5 grams Steps:1, shred and finely chop the carrot, stir-fry with oil. 2, beat the egg and fry until done.
3,
Dried black fungus soak, then cut into small pieces. 4, mince the ginger.
5, mix the shredded carrot, fried egg, and cut black fungus; add minced ginger, salt, thirteen spice, pepper powder.
6, drizzle with cooking oil and mix thoroughly (use a bit more).7, combine all dough ingredients evenly to make smooth dough, cover with and let it rest for 5 minutes. 8, roll the dough into a long strand, cut into uniform small portions.
9, flatten each portion into a round pancake shape, thicker in the middle and thinner around the edges.
10, fill with carrot filling.The amount of filling should be approximately equal to the dough skin. 11, form into ear-shaped or wheat ear-shaped buns.
12, place on a bamboo tray for final proofing.
13, when proofed to double its size, steam in a steamer pot with cold water. Steam over medium heat for about 15-20 minutes.
14, after turning off the fire, open the lid slightly and let it sit for 3-5 minutes before removing the buns; this prevents them from collapsing.
Roll out the dough into a round shape with thicker center and thinner edges.Patty..
Wrap in carrot filling. The amount of filling should be roughly equal to the amount of dough.
Fold into a wheat ear shape.
Place on bamboo mat for final proofing.
When it has doubled in size, steam.Steam. Steam in a steamer with cold water. Steam for about 15-20 minutes after steam starts to rise.
After turning off the heat, open the lid slightly and wait for 3-5 minutes before removing.This prevents the buns from collapsing. Then the buns will not collapse easily.
