以下是胡蘿卜素包子的制作流程：

The following is the production process of carotene buns:

準備材料

Prepare materials

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

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

餡料材料：胡蘿卜 2 根、雞蛋 2 個、粉絲適量、鹽、生抽、香油、蠔油、蔥姜末、食用油各適量。

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.

制作步驟

Production steps

制作面皮

Making dough

將酵母放入溫水中，加入白糖，攪拌均勻，靜置 5 - 10 分鐘，讓酵母充分活化，出現豐富的泡沫。

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.

將面粉倒入盆中，把酵母水慢慢倒入面粉中，邊倒邊用筷子攪拌，直到面粉成絮狀。

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.

用手將面團揉至表面光滑，蓋上保鮮膜，放在溫暖的地方發酵至兩倍大。一般在 25 - 30℃的環境下，需要 1 - 2 小時。發酵好的面團內部呈蜂窩狀組織。

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.

準備餡料

Prepare filling

胡蘿卜洗凈，擦成細絲。鍋中放少許油，油熱后放入胡蘿卜絲煸炒至變軟，盛出備用。

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.

粉絲用溫水泡軟，切碎。雞蛋打入碗中，加少許鹽攪散，鍋中倒油，油熱后倒入雞蛋液，用筷子快速攪拌，將雞蛋炒成小塊。

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.

把炒好的胡蘿卜絲、雞蛋塊、粉絲碎放入盆中，加入蔥姜末、鹽、生抽、香油、蠔油，攪拌均勻，餡料就準備好了。

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

發酵好的面團放在案板上，揉勻排氣，搓成長條，分成大小均勻的劑子，每個劑子大約 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.

將劑子搟成中間厚邊緣薄的圓形面片，包入適量的餡料，用手捏出褶子，將包子包好。包好的包子放入蒸籠中，醒發 15 - 20 分鐘。

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

醒發好后，大火燒開蒸鍋，然后轉中火蒸 15 - 20 分鐘。蒸制時間根據包子的大小適當調整，蒸好后關火，燜 3 - 5 分鐘再打開鍋蓋，以免包子回縮。

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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