carrot steamed buns // 紅蘿蔔饅頭

 

These steamed buns incorporate carrot puree for a bright orange color and subtle carrot flavor. They’re adorable and delicious and perfect for celebrating the arrival of spring. I love eating these with spicy 豆腐乳 (fermented bean curd). 

 

Carrot dough

150g all purpose flour

5g sugar

1/2 tsp instant yeast (about 2g)

5g neutral oil

93g steamed pureed carrot 

1. Mix all ingredients together. Knead until smooth. 
2. Let rise for 1.5-2 hours, depending on the temperature of your kitchen

 

Leaves dough

38g all purpose flour

1/8 tsp instant yeast

2.5g sugar

2.5g neutral oil

19g water 

1/4-1/2 tsp matcha powder

1. Mix all ingredients together. Knead until smooth.
2. Let rise for 1.5-2 hours, depending on the temperature of your kitchen

 

Assembly

1. Deflate and carrot dough. If the dough is too sticky, knead in more flour. 
2. Divide into 8 equal portions, about 35g each. Round each portion and keep covered to prevent the dough from drying out. Let rest for 15 minutes.
3. In the meantime, deflate the green dough  and start making the leaves. Take a small portion of the dough and roll it out until long and thin. 
4. Cut into 1/2 inch segments. Group three 1/2 inch segments together and pinch on one end to create the bunch of leaves. Keep covered.
5. After 15 minutes, begin shaping the carrots. Take one ball of dough and roll it back and forth with your palm at a 45 degree angle to the table. This will create the cone shape of the carrot. Roll the carrots out thinner than you want the final result to be because they will expand while steaming.
6. Repeat with the rest of the dough. 
7. Use a butter knife or edge of bench scraper to press horizontal indentations in each carrot. Do not press the each indentation all the way around the carrot, let them end at different places to mimic the look of a real carrot.
8. To connect the leaves with the carrot, place the base of the leaves (where the three segments connect) at the top of the carrot, then use a chopstick to press the base of the leaves into the carrot. Push the leaves about 1/2 inch into the carrot to ensure they do not fall out. 
9. Repeat with the rest of the leaves and carrots.
10. Place finished buns in a two-tiered bamboo steamer and let rise for 45 minutes to 1 hour. 
11. Steam on medium high heat for 15 minutes. Turn the heat off and wait 5 minutes before opening the steamer. 
12. Enjoy!