Ingredients
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500g low-gluten flour
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100g sugar
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4g baking powder
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4g dried yeast
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25g bread improver
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225g water
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50ml carrot juice
Directions
Tips
1. When kneading the dough, let it sit for 5 minutes, then knead it again. In this way, it helps to remove the air in the dough and make it smoother.
2. You can replace the carrot juice with any vegetable juice to make it in a different color. Also, you can roll 3 or 4 color dough to make colorful buns. But make sure each bun is about 30g, otherwise, it is hard to make sure the buns are cooked.
Steps
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1
Done
10 minutes
|
Add low-gluten flour and baking powder into a bowl and mix well. Use another bowl, add sugar, dried yeast, bread improver, water, and sugar, then stir until sugar melt. |
|
2
Done
5 minutes
|
Mix low-gluten flour mixture with sugar mixture. |
|
3
Done
5 minutes
|
Knead into the dough until smooth and tender. |
|
4
Done
10 minutes
|
Sperate the dough into two-part. Add carrot juice to one of them. Knead evenly and let it sit for 5 minutes. |
|
5
Done
5 minutes
|
Use a rolling pin to make two dough into a flat and thin dough. |
|
6
Done
5 minutes
|
Place the yellow flat dough (with carrot juice) on the white flat dough. Roll into a long strip. |
|
7
Done
5 minutes
|
Cut the dough strips into small buns, 30g each. |
|
8
Done
10 minutes
|
Put the buns into a steamer. Let it sit for 10 minutes. Use high heat to steam for 8 minutes. Serve. |
