Ingredients

Main Ingredients: 500g flour, 2g white pepper, 2g chicken powder, salt to taste, cooking oil to taste, 3g dry yeast, 2 carrots, 10g black fungus, 2 eggs, 30g green onion, 5g ginger, 1 tablespoon oyster sauce, 3g thirteen spices.

Supplement: warm water.

1: Mix flour and dry yeast well.

2: Add warm water in small portions and stir with chopsticks to form cotton wool.

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

4: Prepare carrots, eggs and black fungus.

5: Crack the eggs into a bowl, scramble them in a pan, and set aside to cool.

6, carrots peeled and washed, rubbed into julienne.

7, black rice ears soaked and washed, chopped.

8, chopped green onion and ginger spare.

9, carrots with a knife slightly cut, into the pot.

10, add chopped egg and black fungus.

11, add chopped green onion and ginger.

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

13, in one direction, mix well, carrot veggie filling is ready.

14, the fermented dough obviously expanded a lot, the internal organization of the honeycomb.

15: Take out the dough, exhaust it and knead it well, roll it into a long strip and cut it into even-sized pieces.

16: Use a rolling pin to roll out the dough into a thicker bun skin with thinner edges. (Thicker than dumpling skin.)

17: Put in the appropriate amount of filling.

18: Pinch the shape of the bun.

19: After wrapping the buns, let them rise for about 30 minutes. Place the buns on a greased steamer drawer, cover with a lid, turn the heat to medium and steam for 18 minutes, then turn off the heat and simmer for 3 minutes.

20, delicious carrots veggie-filled buns out of the pot!