Pork bun with carrot juice
Use carrot juice to knead noodles and carrot pork as stuffing to make a fancy carrot meat bag with golden color and super easy to make.1. Boil in cold water and steam over medium heat for about 20 minutes.2. After steaming, stew for 5 minutes and then remove the lid. When opening the lid, be careful not to drop the water on the lid on the pastry.3. The dough should be kneaded to a smooth surface before or after fermentation, so as to make steamed buns with a smooth surface.
Step 1 . Prepare all ingredients for meat stuffing. Chop pork and carrots.
Step 2 . Pour some oil into the pot, add carrots, add an appropriate amount of salt, and fry until done.
Step 3 . Put the meat and carrots into a bowl, add an appropriate amount of water, vegetable oil, salt, chicken essence, oyster sauce, thirteen spices, and stir in one direction to set aside.
Step 4 . Mix the flour with yeast powder, slowly pour in the carrot juice, and stir it with chopsticks while pouring it into flocs.
Step 5 . Knead the dough until the surface is smooth.
Step 6 . Cover with a lid or plastic wrap and ferment in a warm place until twice as large.
Step 7 . Dip your index finger with flour, poke a hole in the middle, and the hole will not collapse and shrink. If you peel off the dough, you can see that it has become a honeycomb, and then it will ferment.
Step 8 . Knead the fermented dough until the surface is smooth, cut it into flour preparations of the same size, and there are no obvious bubbles at the cut surface of the cut flour preparations.
Step 9 . Roll the small dosage into a bun skin and wrap it with carrot meat stuffing.
Step 10 . Tighten it slowly with tiger's mouth, seal it, and sort out the petals slightly.
Step 11 . After wrapping the steamed buns, put them on the steamer with drawer cloth, and there should be a gap between them, because they will become larger when steaming. The second wake-up time is 20 minutes (adjust the wake-up time according to the temperature) to twice as large.
Step 12 . Boil the water over high fire, steam over medium heat for 20 minutes, turn off the fire, stew for 5 minutes, and then uncover the lid.
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