If you don't like to eat carrots, then you can try this carrot packet, which has no special taste of carrots, soft and delicious.
Recipe reference 8
material
High gluten flour 110 g water 45 g
Low gluten flour 30 g eggs 15 g
Carrots 60 g Caster sugar 20 g
Salt 3 g Yeast 3 g
Milk powder 6 g butter 15 g
Whole egg mixture to taste
Sesame seeds to taste
Preparation method
1: Cut the carrots into chunks, pour water into a blender and beat the carrots into juice.
2, flour, sugar, salt, milk powder mixed well, yeast dissolved in warm water and poured into the basin, then add carrot juice, eggs, the front material mixed evenly and then add butter and knead well.
3, knead into a dough, the dough will be very sticky, not smooth. Stick to kneading and don't add flour easily.
4: After kneading to the expansion stage, the first fermentation is carried out at a temperature of about 28 degrees, about one hour.
5: After the dough is fermented to 2-2.5 times larger, knead the gas in the dough out, divide it into 8 parts, and then knead the 8 parts into a circle, and then ferment at room temperature for 15 minutes.
6, after waking up, you will start shaping, take a dough, and then sprinkle the dry flour on the operating table to roll out the long oval, roll up from top to bottom, when the edge is curled, the two ends are slightly closed to the middle, rolled into an olive shape with a thin middle drum at both ends, and the remaining 7 repeat steps.
7, put the shaped dough into the baking pan, leave enough distance between each dough, put the dough in a temperature of 38 degrees, humidity of about 80% of the environment to do the final fermentation, about 40 minutes.
8: After fermentation is about 2 times larger, brush a layer of whole egg liquid on the surface of the dough and sprinkle some sesame seeds.
9: Put in the oven on high and low heat, 180 degrees, about 10 minutes, bake until the surface is golden brown.
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