Carrot-Infused Pan-Fried Buns
These golden-hued buns get their sunny color from steamed carrots blended right into the dough. The two-stage cooking—first on the stovetop, then steam-finished—delivers that coveted combo of a crisp, caramelized base and a pillowy, tender crumb.
Story
The secret here is the carrot puree, which adds natural sweetness and a gorgeous orange tint without any food coloring. Steam the carrots until they practically fall apart, then blend until silky smooth. The warm liquid helps activate the yeast for a nice fluffy rise.
Ingredients
Instructions
Make the carrot puree
Cut the peeled carrots into small chunks. Steam for 15-20 minutes until completely tender when pierced with a fork. Transfer to a food processor and blend until smooth. Let it cool until warm to the touch before using in the dough.
Combine the dough
In a large mixing bowl, whisk together the flour, yeast, sugar, and salt. Pour in the warm water and carrot puree. Stir with chopsticks or a wooden spoon until everything comes together into a rough, shaggy mass.
Knead and let rise
Turn the dough onto a floured surface and knead vigorously for 8-10 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, and cover with a damp kitchen towel. Set in a warm spot and let it puff up for about 1 hour until doubled.
Portion and shape
Gently press the dough down to release air. Divide into 12 equal pieces. Flatten each piece into a disk, then bring the edges together at the top and pinch to seal. Place seam-side down on a floured tray.
Pan-fry and steam
Heat 2 tablespoons oil in a nonstick skillet over medium heat. Arrange buns seam-side up in the pan and cook 2 minutes until the bottoms turn a light golden brown. Flip them over, add 1/2 cup water, and immediately cover. Steam for 8-10 minutes until the water evaporates and the bases become crispy. Work in batches with the remaining buns.