Carrot small meal package preparation

High gluten flour 250 g carrot 50 g, steamed and pressed into puree water 138 ML yeast 3 g salt 3 g sugar 35 g milk powder 10 g butter 20 g

Place all but the butter in a basin and knead into a slightly ductile dough

Add the butter and knead until it expands, the base ferments to 2 times larger

After fermentation, divide the dough into 40 grams and roll to loosen for 15 minutes

Roll out into an oval shape and roll it into an olive shape from top to bottom

For secondary fermentation, preheat the oven to 190 degrees and bake for 23 minutes