Carrot steamed buns

Overview

There is no juice extraction, whole carrots are used, which directly preserves the nutrients of carrots.

Tags

• pasta
• steamed bun hanamaki
• flour
• warm water
• white sugar
• yeast
• carrot

Ingredients

Steps

1. 1 Wash the carrots, put them into the electric pressure cooker, add some water, and cook for 15 minutes. After cooking, filter the water.

   

2. 2 Peel off the carrot skin.

   

3. 3 Put 500 grams of flour, 5 grams of yeast, 20 grams of white sugar, and 90 grams of warm water.

   

4. 4 Ferment until doubled in size.

   

5. 5 Knead the dough again.

   

6. 6 Put it into the steamed rice and let it ferment until it doubles in size. (Put it into a steamer with a temperature of about 50 degrees for fermentation)

   

7. 7 Turn on high heat for 15 minutes and simmer for 5 minutes.