The children rushed to eat the milky golden steamed buns in this way, and integrated vegetables into the staple food, using milk and noodles without adding water, and the method was simple and nutritious
Creamy carrot buns
A carrot is about 160 grams, 20 grams of sugar (or without), 3 grams of yeast, 80-100 grams of milk, 300 grams of plain flour, and 10 grams of unflavored cooking oil.
Here's how
First of all, a carrot, net weight of about 160 grams, washed and peeled, cut into thin slices, steamed in a pot (the thinner the cut, the faster the cooking), I cut it very thinly, steamed for about ten minutes, and added about 20 grams of sugar (or without) while hot and pressed into a puree. Put until warm, add 80-100 grams of pure milk, 3 grams of yeast, 300 grams of plain flour, stir into a flocculent, then pour in 10 grams of cooking oil, and knead into a smooth dough.
The amount of milk is adjusted between 80 and 100 grams depending on the moisture content of the carrots and the water absorption of the flour used. If you find the primitive method of pureing with a spoon time-consuming and laborious, you can also add 80-100 grams of milk to the steamed carrot slices, use a modern kitchen appliance such as a blender or wall breaker to do the work for you, and beat it directly into a delicate paste, and then add yeast and flour and flour.
Carrots are fat-soluble vegetables, so add 10 grams of corn oil to your liking, and the dough does not stick to it.
Today, the time-saving and labor-saving one-time fermentation method is still adopted, the kneaded dough does not need to be fermented, it is directly put on the cutting board and kneaded into long strips, cut into equal portions of small agents (see the picture on the right above), and the small flour agent is placed directly on the steaming drawer (see the left picture above), leaving a gap in the middle to give enough space for fermentation, cover the lid and ferment to 1.5-2 times the original size (see the left picture below), according to the current temperature, it takes about 40 minutes, after boiling the water, steam for 8-10 minutes, turn off the heat and simmer for 3 minutes, you can quickly open the lid.
The golden milky carrot steamed bun is ready, and you have an appetite when you look at it, right? Hurry up and start making pasta, it's really convenient to make pasta in hot weather and high temperature.
