How to Make Pork and Carrot Mantou
Cut the pork into pieces.Shred the carrots.Use pork meat and shredded carrots as ingredients.The carrot pork bun is very delicious and simple. But how to make it tasty, the method and steps are crucial.Below, we will share with you the cooking process of the carrot pork bun. Carrot pork bunMaterial introduction Main ingredients: 500g pork, 200g carrots Flour Pork meat buns how to make them both delicious and tasty.
Carrot pork bun recipe Ingredients introduction Main ingredients:
500g pork, 200g carrots
Flour Side ingredients:(500g)
10g green onion
5g ginger (5g) salt (5g), yeast (1 pack) 1 egg 3g Sichuan pepper, 5g cooking oil, 5g light soy sauce 10g peanut oil, enough warm water Carrot pork bun preparation steps: 1. Put the flour in a bowl and add one pack of yeast.
2. Mix the yeast into the flour with chopsticks.
3. Add warm water at 30 degrees Celsius to the flour, stirring continuously until the mixture forms lumps without any dry flour.
4. Knead the dough until smooth and cover it with a lid or plastic wrap for fermentation.
5. While waiting for fermentation, prepare the filling by washing the carrots.
6. Shred the carrots.
7. Chop the shredded carrots finely.
8. Finely chop some green onions and ginger.
9. Heat a pan with oil and stir-fry the chopped green onions and ginger until fragrant.
10. Add the chopped carrots to the pan, stir-fry until 70% cooked.
11. After cooling, add in ground pork.
12. Add light soy sauce, Sichuan pepper, cooking oil, salt, and an egg into the filling, and I added some fresh green onions.
13. Stir the filling in one direction until it gets more flavorful, adding a few spoonfuls of water during the process.
14. The filling is ready.
15. Poke a hole with your middle finger into the dough; if it doesn't shrink back, the yeast has fermented well.
16. Take a piece of dough and roll it into a long strip.
17. Cut the strip evenly into small portions.
18. Round up each portion and flatten it out.
19. Use a rolling pin to make bun wrappers from the flattened dough.
20. Place an appropriate amount of filling in each wrapper.
21. Fold edges to create pleats.
22. Shape into buns.
23. Let them rise for another 20 minutes.
24. Boil water and put the buns in, cook on medium heat.
25. I made smaller buns which cook faster; after 15 minutes of boiling, turn off the fire and let them steam for 3 more minutes.
26|Steamy buns are ready to be served!
27|Delicious buns, here's another shot!
Tips:
1: Use warm water at 30 degrees Celsius when kneading the dough; too high temperature will make the yeast inactive.
22: Add some water when mixing the filling to make it softer and more tender when eaten.
3: After turning off the fire, let them steam for a while longer to prevent the buns from shrinking.
Add some water when making the filling to make it more tender.
Let it steam for a while after turning off the heat to prevent the buns from shrinking.
