Carrot Steamed Bun

Steam the carrots until cooked and mash them into a puree.

Mix the white sugar and yeast into the carrot puree for 3 minutes, stir with chopsticks until it becomes a dough-like texture, then add the lard and knead by hand into a smooth dough. Cover with plastic wrap and let it ferment in a warm place.

Ferment the dough until it is 1.5 to 2 times its original size.

Take the dough out and place it on the countertop, knead it until there are no large air pockets when cut, roll it into a long strip, and cut it into small pieces.

Place it in the steamer basket for the second fermentation. When the dough rises and becomes lighter, steam it over cold water.

After the water has boiled and steamed under high heat for 15 minutes, turn off the heat and let it steam for 3 minutes before opening the lid.

Fluffy and soft, with a surface that looks like it has been hydrated for a dewy glow.