1

Flour into the yeast, sugar, water and smooth dough

2

Put into the basin sealed with plastic wrap and warm place to ferment

3

Cut off the top of the carrots, washed (worried about the slit in the mud can also be cut off the outer skin), ready to prepare the two eggs

This is the first time that I've seen the carrot steamed buns in the past.

4

Put a little more oil in the pan than the amount of scrambled vegetables, slightly warmed when the eggs knocked in, stirring quickly with a spoon, soon the eggs will be very broken, immediately into the onion stir-fried flavor can be turned off the heat, into a small pot for spare

5

Carrots cut into thick slices with a stick to beat (or minced)

6

Put into the scrambled eggs of the earlier The purpose of doing this is to make the carrots less loose

7

Pour the grated carrots into the pot with the eggs, add salt and a little oil, and mix well

8

Dough should be twice as big as the original

9

Pull the dough out onto a lightly floured board and knead it until it is smooth, then roll it out and cut the dough into thicker sheets with a thicker center and a thinner perimeter. Cut the dough into a thick sheet with a thick center and a thin circumference, put in the carrot filling

10

Buns

11

Add enough water to the steamer, brush the drawer with vegetable oil, and put the buns on the drawer as they are wrapped up, cover with a lid and allow them to rise again for 10 minutes

12

The steamer will be turned on at high speed, and then it will be steaming for 15 minutes. Turn off the heat and wait for 3 minutes to remove the lid!

13

They are soft and tasty