Pork buns with carrot juice
Overview
Use carrot juice to knead the dough and carrot pork as filling to make a fancy carrot meat bun, golden in color, super simple and easy to make.
Tags
Ingredients
Steps
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Prepare all ingredients for meat filling. Chop the pork and carrots.
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Pour some oil into the pot, add carrots, add appropriate amount of salt, and fry until cooked.
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Put the meat and carrots into a bowl, add appropriate amount of water, vegetable oil, salt, chicken essence, oyster sauce and thirteen spices, stir in one direction and set aside.
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Mix the flour and yeast powder, slowly pour in the carrot juice, and stir with chopsticks to form a fluffy consistency.
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Knead the dough until the surface is smooth.
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Cover with a lid or plastic wrap and let rise in a warm place until doubled in size.
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Dip your index finger in flour and poke a hole in the middle. If the hole does not collapse or shrink back, you can see that the dough has formed a honeycomb shape inside. It is ready to ferment.
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Knead the fermented dough evenly until the surface is smooth, and cut into dough pieces of similar size. There will be no obvious air bubbles on the cut surface of the dough pieces.
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Roll out the small dough into a bun wrapper and fill it with carrot meat filling.
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Use the tiger's mouth to slowly tighten it, seal it, and slightly arrange the petals.
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After wrapping the buns, place them on a steamer covered with a drawer cloth. There should be a gap in the middle, because they will grow bigger during steaming. Let it rise for a second time for 20 minutes (adjust the rising time according to the temperature) until it doubles in size.
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Bring the water to a boil over high heat, steam over medium heat for 20 minutes, turn off the heat, and simmer for 5 minutes before uncovering the pot.
