# 胡萝卜里加2个鸡蛋，不炒不炖不油炸，简单一做，出锅比吃肉还香！

Source: https://www.youtube.com/watch?v=8GS0ZrTm5jQ
Recap page: https://rapidrecap.app/video/8GS0ZrTm5jQ
Generated: 2026-02-06T02:01:27.464+00:00

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## Quick Overview

The video demonstrates how to make soft, fluffy, carrot-infused steamed buns (or small cakes) using carrots and eggs, which are then lightly pan-fried for a golden, slightly charred exterior, resulting in a healthy snack or meal accompaniment.

**Key Points:**
- The recipe starts with about 180g of peeled carrots, which are steamed over high heat for 20 minutes until tender.
- The steamed carrots are mashed into a puree using a pestle (or food processor if available).
- The carrot puree is mixed with 300g of all-purpose flour, 3g of yeast, and 1 tablespoon of sugar to activate the yeast, forming a slightly soft, smooth dough.
- After kneading for about 5 minutes, the dough is proofed until doubled in size, showing a honeycomb structure when torn.
- The dough is divided using a bottle cap as a cutter to form small, round cakes, which are then allowed a second proofing for 5 minutes.
- The cakes are cooked first by steaming in a cold water pot for 20 minutes (high heat), followed by 5 minutes of resting with the heat off.
- The final step involves pan-frying the risen cakes on low heat for 1-2 minutes per side until golden brown on both sides, resulting in fluffy, bread-like texture that is subtly sweet and healthy (no added oil for frying).

![Screenshot at 00:20: The carrot slices, approximately 180g after peeling, are placed in a dish and set on a steaming rack over boiling water to cook over high heat for 20 minutes until soft.](https://ss.rapidrecap.app/screens/8GS0ZrTm5jQ/00-00-20.jpg)

**Context:** This cooking tutorial, presented by 'Xiaonuan Meishi' (小颗美食), details a method for creating nutritious, naturally colored steamed buns or small cakes using carrots and eggs as key ingredients. The goal is to create a soft, bread-like texture that is appealing, especially to children who might dislike plain carrots, incorporating the vegetable's nutrients subtly into a staple food.

## Detailed Analysis

The process begins by preparing approximately 180g of peeled carrots, which are sliced and steamed in a covered dish over high heat for 20 minutes until completely cooked. Once steamed, the carrot slices are mashed into a smooth puree using a wooden pestle or a food processor. Separately, the dry ingredients are prepared: 300g of all-purpose flour, 3g of yeast, and 1 tablespoon of sugar (to aid yeast activation) are mixed. The carrot puree is then gradually added to the dry ingredients while stirring with chopsticks until a shaggy mixture forms, which is then kneaded by hand into a smooth, slightly soft dough. This dough is covered and left to proof in a warm place until it doubles in size, exhibiting a clear honeycomb structure inside when tested. The proven dough is then taken out, kneaded again on a floured board for five minutes until smooth, shaped into a large flat sheet about 1 cm thick, and cut into small round pieces using a bottle cap as a mold. These small rounds undergo a second proofing for five minutes. They are then cooked by placing them in a pot with cold water, steaming on high heat for 20 minutes, followed by 5 minutes of resting with the heat off. Finally, the cooked rounds are pan-fried on a dry griddle (no oil) on low heat for about 1-2 minutes per side until golden brown on both sides, puffing up significantly. The final product is described as very soft, fluffy like bread, slightly sweet, and healthy due to the inclusion of carrots (beneficial for eyesight and immunity).

### Carrot Preparation and Puree

- Peel and slice two carrots (approx. 180g)
- Steam over high heat for 20 minutes
- Mash into a smooth puree using a pestle or food processor

### Dough Making and First Proofing

- Mix 300g flour, 3g yeast, 1 tbsp sugar
- Incorporate carrot puree and knead into a smooth dough
- Proof until doubled in size (check for honeycomb structure)

### Shaping and Second Proofing

- Knead dough on a floured board for 5 minutes
- Roll into a 1cm thick sheet
- Cut rounds using a bottle cap
- Second proof for 5 minutes

### Cooking Process

- Steam the rounds in a cold water pot on high heat for 20 minutes, rest 5 minutes off heat
- Pan-fry on a dry pan (no oil) on low heat for 1-2 minutes per side until golden brown and puffed

### Final Product Assessment

- The finished cakes are golden yellow, soft, fluffy inside like bread, slightly sweet, and healthy; they can be eaten as a snack or meal.

![Screenshot at 00:04: Carrot peels being stripped off the vegetable using a peeler.](https://ss.rapidrecap.app/screens/8GS0ZrTm5jQ/00-00-04.jpg)
![Screenshot at 00:19: Sliced carrots arranged in a shallow dark bowl, ready to be placed into the steamer.](https://ss.rapidrecap.app/screens/8GS0ZrTm5jQ/00-00-19.jpg)
![Screenshot at 00:44: The cooked carrots mashed into a bright orange puree in the bowl.](https://ss.rapidrecap.app/screens/8GS0ZrTm5jQ/00-00-44.jpg)
![Screenshot at 01:05: The final, smooth, orange-tinted dough being formed into a round ball.](https://ss.rapidrecap.app/screens/8GS0ZrTm5jQ/00-01-05.jpg)
![Screenshot at 02:51: The finished carrot cakes cooking on a dry griddle, showing golden brown spots on the top surface.](https://ss.rapidrecap.app/screens/8GS0ZrTm5jQ/00-02-51.jpg)