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Steamed Stuffed Bun with Carrot & Mutton

  • Difficulty

    advanced

  • Serves

    5

  • Preparation time

    50min

  • Total time

    1h 24min

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Ingredients

  • Bun skin
  • Medium gluten flour
    400g
  • Clean water
    220g
  • White granulated sugar
    5g
  • Dry yeast
    5g
  • Corn oil
    20g
  • Meat stuffing
  • Minced mutton
    400g
  • Diced carrot
    200g
  • Diced onion
    100g
  • Chopped ginger
    10g
  • Egg
    1
  • Clean water
    50g
  • Salt
    1teaspoon
  • Light soy sauce
    10g
  • Dark soy sauce
    10g
  • Sesame oil
    10g
  • Oyster sauce
    20g
  • White pepper powder
    1teaspoon
  • Powder of Chinese prickly ash
    1teaspoon
  • Five-spice powder
    1tablespoon

Preparation

  • step 1

    Put 220g water, 5g sugar, 20g corn oil and 5g dry yeast into the main pot

  • step 2

    Heat the materials at 2min/35℃/REV 3

  • step 3

    Add 400g medium gluten flour and 1 teaspoon of salt

  • step 4

    Start the KNEAD mode for 5min and clean the main pot .Wrap the dough with plastic film and ferment it to twice the size

  • step 5

    Add 200g diced carrot and 100g diced onion into the main pot

  • step 6

    Put on the measuring cup, and smash the materials at 30sec/REV 6, and then take them out for later use

  • step 7

    Put 400g minced mutton into the main pot

  • step 8

    Add 1 egg and 1 teaspoon of white pepper powder

  • step 9

    Add 1 teaspoon of powder of Chinese prickly ash and 1 big measuring spoon of five-spice powder

  • step 10

    Add 1teaspoon salt, 10g light soy sauce, 10g dark soy sauce, 20g oyster sauce and 10g sesame oil

  • step 11

    Pour 50g clean water while stirring up the materials at 5min/B-REV 3

  • step 12

    Add diced carrot and onion and 10g chopped ginger

  • step 13

    Mix the materials at 1min/B-REV 3, and take out the meat for later use

  • step 14

    Knead the fermented dough to exhaust the air and roll it into a long strip

  • step 15

    Cut the strip into 40g dough parts, and sprinkle flour to prevent adhesion

  • step 16

    Roll each of the dough part into a bun skin with 13cm in diameter and thick in the middle and thin on the edge

  • step 17

    Put the mutton stuffing on the dough part and wrap it into a bun

  • step 18

    Put it into the steamer with edible oil applied, put the steamer into the oven, and ferment the duns at 38℃ for about 30min

  • step 19

    Pour 600g clean water into the main pot

  • step 20

    Put on the steamer and steam the buns at 25min/110℃/REV 1

  • step 21

    Simmer the steamed stuffed buns with carrot & mutton for 5min after the steaming operation is finished

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