How to Make Carrot Meat Buns
Cut 200 grams of ordinary flour.Add 2 grams of yeast to the flour. Mix with warm water in portions until it forms a cotton-like dough.Knead into a smooth dough by hand, cover and let it ferment until doubled in size. Use 200 grams of pork, rinse with rice washing water.Cut the meat into pieces and then finely mince it. Chop two stalks of green onion and grate ginger.
Put the minced meat and chopped onions and ginger in a bowl.Add 10 ml of peanut oil, 5 ml of sesame oil, one spoon of cooking soy sauce, 1 teaspoon of rice wine, white pepper powder, salt, 1 spoon of light soy sauce, chicken powder, mix well and marinate for half an hour. Shave a carrot, wash and peel it.
This is shredded carrot left after juicing, perfect for the filling.
Add the shredded carrots to the seasoned meat mixture and stir evenly.The fermented dough has risen significantly. Remove and knead out any air, try to knead as much as possible.Roll into a long strip, cut into even pieces of dumpling wrappers. Use a rolling pin to make the wrapper thicker in the center and thinner at the edges.Place an appropriate amount of filling in the wrapper, pinch out pleats to seal. Seal the edge tightly, let it rise for ten minutes again.
Boil water in a pot, add the steamed buns, cover with a lid.
When the water boils, steam for 20 minutes, then rest for three minutes. Here is the finished product.soy sauce(a spoon)white pepper powder (3 grams) chicken powder (3 grams)
the steps to make pork and carrot buns:
1. 200 grams of flour, add 2 grams of yeast
2. add appropriate warm water in portions, stir with a chopstick to form a shaggy dough
3. knead into a smooth dough by hand, cover and let it rise until doubled in size
4. a piece of pork, wash with rice washing water
5. cut into pieces, then mince
6. two spring onions, chopped; ginger, minced
7. put the meat filling and in a bowl, add peanut oil, sesame oil, oyster sauce, cooking wine, white pepper powder salt, soy sauce, chicken powder, mix well, marinate for half an hour rinsed carrots, washed and peeled.
this is carrot pulp leftover after juicing, used to makethe buns just right 8. add the carrot pulp into the seasoned meat filling, mix evenly
9. by now, the dough has risen well, see all those air holes
10. knead out the air and shape into a smooth dough, try to knead more if possible
11. roll into a long strip, cut with a knife into even pieces
12. use a rolling pin to make the dough into a wrapper that is thicker in the middle and thinner at the edges
13. take an appropriate amount of filling, place it in the wrapper, fold by hand
14. seal the edge, let rise for ten minutes again
15. pot of boiling water, steam buns in
steam until boilingfor 20 minutes, rest for three minutes 17. finished product image tip:
whether making buns or
1steamed buns
secondary proofing is necessary.Steamed buns all require a second proofing.
