Exclusive Carrot and Beef Filling Baozi

Name: Exclusive Carrot and Beef Filling Baozi
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 500 g Beef; 1 piece Carrot; 500 g Flour; 5 g Yeast powder; to taste Clear water; 20 grain Sichuan pepper; 2 grain Star anise; to taste Boiling water; 10 g Hot oil; 1/2 tbsp table salt; 1/2 tbsp Thirteen Spices; 1/2 tbsp Black pepper; 1/2 tbsp chicken essence; to taste chopped green onions; 1 spoon light soy sauce; 1 spoon dark soy sauce; 1 spoon Oyster sauce; to taste Minced ginger

Hearty steamed buns packed with beef and carrot filling repeatedly moistened with star anise and Sichuan peppercorn tea, keeping the meat remarkably juicy and aromatic.

24 hrNewMedium Staple Food Steam Savory

Instructions

1
After buying the beef, cut it into pieces and soak to remove the blood.
2
Chop into minced meat.
3
Mix the flour with salt, add 5 grams of yeast, and knead into a smooth dough with an appropriate amount of water for fermentation (I use cold fermentation like making bread, refrigerating overnight).
4
Place Sichuan peppercorns and star anise in a bowl, add boiling water, and soak for 10 minutes.
5
Place the minced beef in a plate, pour in the seasoned liquid in batches, and keep stirring.
6
After adding the liquid multiple times, stir repeatedly with chopsticks to fully blend the minced beef with the liquid.
7
Add salt.
8
Add thirteen spices.
9
Add the pepper.
10
Add chicken bouillon.
11
Add light soy sauce.
12
Add dark soy sauce for coloring.
13
Add oyster sauce to enhance the flavor.
14
After the carrots are washed clean, shred them.
15
Blanched carrot shreds are rinsed in cold water.
16
Squeeze out the water.
17
Chop into minced carrots and set aside on a plate.
18
Add chopped green onions and minced ginger to the ground beef and mix evenly.
19
Pour in hot oil.
20
Stir evenly to lock in the moisture.
21
Pour the chopped carrots into the ground beef.
22
After stirring evenly, put it in the refrigerator to chill overnight.
23
The next day, the dough was taken out, having risen to fill the bowl, full of a network structure.
24
The following dosage.
25
Roll out the dough and place the filling inside.
26
Shape it into the form of a bun.
27
Place in the steamer basket to proof for half an hour (this makes the buns soft on the outside when steamed), then steam for 15 minutes after the water boils.
28
Finished product image (the bun's outer skin is soft and fluffy, the filling is fresh, fragrant, and juicy, with an enticing aroma).