The recipe for carotene stuffed buns is as follows:

Ingredients: 500g flour, 2g white pepper, 2g chicken powder, appropriate amount of salt, appropriate amount of cooking oil, 3g dry yeast , 2 carrots, 10 grams of black fungus, 2 eggs, 30 grams of green onions, 5 grams of ginger, 1 tablespoon of oyster sauce, 3 grams of thirteen spices, appropriate amount of warm water.

1. Mix flour and dry yeast evenly.

2. Add appropriate amount of warm water in batches and stir with chopsticks into cotton wool.

3. Knead into a smooth dough, cover with plastic wrap, and ferment in a warm place until doubled in size.

4. Prepare carrots, eggs and black fungus.

5. Crack the eggs into a bowl and break them up. Add them to the pot and stir-fry them. Let cool and set aside.

6. Peel the carrots, wash them and grate them into shreds.

7. Soak the black rice ears, wash and chop into small pieces.

8. Chop onion and ginger and set aside.

9. Cut the carrots slightly with a knife and put them in a basin.

10. Add chopped eggs and black fungus.

11. Add green onion and ginger.

12. Add oyster sauce, thirteen spices, white pepper, salt, cooking oil and chicken powder.

13. Stir evenly in one direction, and the carotene filling is ready.

14. The fermented dough has obviously expanded a lot, and the internal structure is honeycomb-shaped.

15. Take out the dough, deflate it and knead it evenly, roll it into a long strip, and cut it into evenly sized balls.

16. Use a rolling pin to roll the bun skin into a thick middle and thin edge.

17. Add appropriate amount of fillings.

18. Pinch out the shape of the bun.

19. After everything is wrapped, let it rise for about 30 minutes. Place the raw bun embryos on the oiled steamer, cover with lid, bring to a boil over high heat, then turn to medium heat and steam for 18 minutes, turn off the heat and simmer for 3 minutes.