Steamed Carrot Buns
Steamed Carrot Buns

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, steamed carrot buns. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

In a large bowl, mix together. Steamed Carrot Buns Hiroko Liston Melbourne, Australia. The batter of 'Carrot Buns' is very soft and the buns will expand double in size.

Steamed Carrot Buns is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Steamed Carrot Buns is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook steamed carrot buns using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Carrot Buns:
  1. Make ready 1 Carrot *about 100g, finely grated
  2. Make ready 2 tablespoons Brown Sugar OR White Sugar
  3. Take 30 g Butter *melted
  4. Prepare 1 pinch Salt
  5. Prepare 2 Eggs
  6. Get 1/2 cup Milk
  7. Take 1 cup Self-Raising Flour
  8. Prepare 1 teaspoon Vanilla Extract

For the pickled carrot, thinly slice (or use a julienne peeler) the carrots. Add it to a mixing bowl with the sugar and vinegar, stir until the sugar is dissolved and the carrots are nice and coated. Cover with cling film and store in the fridge. Method Peel the carrots and cut into batons.

Steps to make Steamed Carrot Buns:
  1. Place all ingredients in a large bowl and mix well to make the batter.
  2. Spoon the mixture into the cupcake cases. If the cases that you use are not strong, place them in ramekins or teacups. OR you can grease the ramekins or teacups, and directly pour the butter in them.
  3. Note: The batter is very soft and the buns will expand double in size, and the cupcake cases need to be strong enough to support.
  4. Heat the steamer with enough water to steam for 20 minutes. *Note: Today I used a pot and a flat steamer rack.
  5. When water is boiling, reduce the heat, carefully place cupcake cases or ramekins in the steamer, cover with lid and cook for 15 to 20 minutes or until cooked through. *Note: I recommend to wrap the lid with tea towel or large cloth, so that water won’t drip onto the buns.
  6. Repeat with remaining buns. Enjoy warm or cold.

Place in a steamer basket and season. Use in place of, or as well as, the sliced cucumber for sweetness and texture. Duck and beansprout bao: Cook a crispy aromatic half duck following the packet instructions. How to make Pan-fried Steamed (Sheng Jian) Buns The filling ingredient is quite flexible (I used shredded zucchini). To retain the crunch and color, rub zucchini with salt to draw the water.

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