high gluten flour
How to Make Steamed Buns with Carrot Cut Noodles
Combine the high gluten flour with the milk, yeast and sugar and stir together to form a flocculus and add the corn oil. Knead until a smooth dough is formed. Then add the carrot flour and spinach powder respectively. Knead the dough to different colors.
Deflate the white and yellow dough separately and roll out flat. Remember to leave a little bit of the yellow dough for decoration.
Then overlap and roll it up.
Cut into small pieces. Remember to cover the dough with plastic wrap to prevent the surface from drying out after full exposure to the air, and the steaming will crack!
Pull out a little of the remaining yellow dough and roll it into a teardrop shape.
Then touch a little of the milk to the cutting block and stick the drippy dough on it
Roll the spinach dough into small, thin strips.
Stick to the yellow dough. Then use a toothpick to gently press the carrot pattern into the yellow dough
This way, it’s done. The rest of the dough is the same.
Ferment in the oven for 20 minutes in winter. 15 minutes in summer.
Put cold water on pan. Steam on low heat for 5 minutes, turn heat to high and then to medium heat for 10 minutes. Let stand for 3 minutes before serving. In this way, the dough can slowly adapt to the temperature and will not be deformed when steamed.
Smooth buns in the pan.
What a cute carrot shape.
It’s super cute all the way around.
The rest of the dough I added other colorings to make lollipop buns!
Isn’t it super cute too
Super fluffy, instant rebound