以下是胡萝卜素包子的制作流程：

The following is the production process of carotene buns:

准备材料

Prepare materials

面皮材料：面粉 300 克、酵母 3 克、温水 150 毫升、白糖 10 克。

Noodle material: 300g flour, 3g yeast, 150ml warm water, 10g white sugar.

馅料材料：胡萝卜 2 根、鸡蛋 2 个、粉丝适量、盐、生抽、香油、蚝油、葱姜末、食用油各适量。

Filling ingredients: 2 carrots, 2 eggs, an appropriate amount of vermicelli, salt, soy sauce, sesame oil, oyster sauce, chopped scallions and ginger, and edible oil.

制作步骤

Production steps

制作面皮

Making dough

将酵母放入温水中，加入白糖，搅拌均匀，静置 5 - 10 分钟，让酵母充分活化，出现丰富的泡沫。

Put yeast into warm water, add white sugar, mix well, and let stand for 5-10 minutes to fully activate yeast and produce rich foam.

将面粉倒入盆中，把酵母水慢慢倒入面粉中，边倒边用筷子搅拌，直到面粉成絮状。

Pour the flour into a bowl, slowly pour the yeast water into the flour, and stir with chopsticks while pouring until the flour becomes fluffy.

用手将面团揉至表面光滑，盖上保鲜膜，放在温暖的地方发酵至两倍大。一般在 25 - 30℃的环境下，需要 1 - 2 小时。发酵好的面团内部呈蜂窝状组织。

Rub the dough with your hands until the surface is smooth, cover it with plastic wrap, and let it ferment in a warm place until it doubles in size. Generally, it takes 1-2 hours in an environment of 25-30 ℃. The fermented dough has a honeycomb like structure inside.

准备馅料

Prepare filling

胡萝卜洗净，擦成细丝。锅中放少许油，油热后放入胡萝卜丝煸炒至变软，盛出备用。

Wash the carrots and rub them into fine threads. Add a little oil to the pot, heat up the oil, add shredded carrots and stir fry until soft, then remove and set aside.

粉丝用温水泡软，切碎。鸡蛋打入碗中，加少许盐搅散，锅中倒油，油热后倒入鸡蛋液，用筷子快速搅拌，将鸡蛋炒成小块。

Soak the fans in warm water until soft and chop them into small pieces. Crack the eggs into a bowl, add a little salt and stir until dispersed. Pour oil into the pot, and after the oil is hot, pour in the egg mixture. Quickly stir with chopsticks and fry the eggs into small pieces.

把炒好的胡萝卜丝、鸡蛋块、粉丝碎放入盆中，加入葱姜末、盐、生抽、香油、蚝油，搅拌均匀，馅料就准备好了。

Put the stir fried shredded carrots, egg chunks, and shredded vermicelli into a bowl, add chopped scallions and ginger, salt, soy sauce, sesame oil, and oyster sauce, stir well, and the filling is ready.

包包子

Baobaozi

发酵好的面团放在案板上，揉匀排气，搓成长条，分成大小均匀的剂子，每个剂子大约 30 - 40 克。

The fermented dough is placed on a cutting board, kneaded evenly and let out air. It is then kneaded into long strips and divided into evenly sized pieces, each weighing approximately 30-40 grams.

将剂子擀成中间厚边缘薄的圆形面片，包入适量的馅料，用手捏出褶子，将包子包好。包好的包子放入蒸笼中，醒发 15 - 20 分钟。

Roll the dough into a thick circular shape with thin edges in the middle, wrap it with an appropriate amount of filling, pinch out the folds with your hands, and wrap the bun. Put the wrapped buns into the steamer and let them rise for 15-20 minutes.

蒸包子

Steamed buns

醒发好后，大火烧开蒸锅，然后转中火蒸 15 - 20 分钟。蒸制时间根据包子的大小适当调整，蒸好后关火，焖 3 - 5 分钟再打开锅盖，以免包子回缩。

After waking up, boil the steamer over high heat and then steam over medium heat for 15-20 minutes. The steaming time should be adjusted according to the size of the buns. After steaming, turn off the heat and let it simmer for 3-5 minutes before opening the lid to prevent the buns from shrinking.

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