1, carrot steamed bread materials: flour 250g, carrot 1 root, milk powder 20g, sugar 20g, dry yeast 3g.

2. Peel and wash the carrots, then cut them into thin and even slices with a knife. After cutting, put the carrot slices in a steamer and steam them until they are soft.

3. After the carrots are steamed, put them into a slightly larger bowl, then mash them with a rolling pin, or break them with a cooking machine if you have one.

4. Then add flour, milk powder, white sugar and dry yeast to the carrot paste and mix them with chopsticks.

5. Knead the flour into a dough with a smooth surface and no sticky hands, and then cover it with plastic wrap or wet cloth, which is about 1 hour.

6. It is enough for the dough to be twice as big as it used to be. Then sprinkle some dry flour on the panel, move the dough to the panel, knead it by hand for about 2-3 minutes, and exhaust the air in the dough. After kneading, cut it in half with a cutter.

7. Use a rolling pin to roll the two doughs into thin, uniform and rectangular sheets.

8. After the dough is rolled, start from the long side of one end, roll it up to the other end and roll it into a cylinder.

9. Cut it into small blocks with uniform size with a cutter.

10, put the cut steamed buns into the steamer, cover the steamer, ferment for about 15-20 minutes, then fire, steam for about 10 minutes, then turn off the fire, then uncover a small crack in the steamer and stew for about 3 minutes.