<h1 class="pgc-h-arrow-right" data-track="1" > carrot meal packet</h1>
Carrots are many people's childhood nightmares, when they were young, parents always said bitterly, eating carrots is good, the eyes are particularly bright, can prevent myopia, in order to tease children to eat more carrots, even at the expense of pulling down the old face to dress up tender, singing up "little white rabbit white and white, love to eat turnips love to eat vegetables", unfortunately, the gastrointestinal development of children is not complete, the special earthy smell of carrots, that is definitely not the willpower can overcome.
But I have to admit that when we grow up, we all know that carrots are good, and after having children, we have begun to re-experience the experiences of our parents. But the way is always more than difficult, today Ah Tao taught everyone to make carrots into meal bags, not only without the earthy smell of carrots, but also golden in color, overflowing with aroma, anyway, my family Meng Meng is eating three in one breath, I believe your baby will also like it!
<h1 class="pgc-h-arrow-right" data-track="94" > material</h1>
Servings: 6 pcs
Carrot 112g / Water 30g / Caster sugar 18g
Salt 1.5g / High gluten flour 187g / Milk powder 15g
High sugar resistant yeast 2.5 g / butter 12 g
< h1 class="pgc-h-arrow-right" data-track="95" > approach</h1>
▼ Step 1
Wash and peel the carrots and slice them for 112g, put them in a steamer, bring water to a boil and steam on high heat for 15 minutes.
▼ Step 2
Add 30 g of water and beat with a cooking stick to form carrot puree. There is no cooking stick, we have what tools to use what tools are, but we should pay attention to, such as wall breaker processing, there will be some residue at the bottom, which will lead to problems in the proportion of liquid in the dough, so when making carrot puree, we must prepare more to make up for the loss.
▼ Step 3
At this time, the carrot puree is still very hot, it is not suitable for direct kneading, it is easy to burn the yeast, and it will also destroy the gluten of wheat protein. I use ice water to cool the carrot puree in a hurry, and I can wait for natural cooling if I am not in a hurry.
▼ Step 4
Pour the carrot puree into the dough jar and add 18g of caster sugar and 1.5g of salt.
▼ Step 5
Then add high gluten flour 187g, many of the first time to make bread small partners, the flour is not too important, think that the supermarket to buy "high gluten flour" is right, in fact, the protein content is not up to standard, and professional brand of high gluten flour, not only the protein content to reach more than 13.5%, gray matter content is also low, bread tissue will be more delicate.
▼ Step 6
Then add 15g of milk powder, 2.5g of high-sugar yeast, when the amount of fine sugar exceeds 7% of the flour, the fermentation effect of using high-sugar yeast will be better.
▼ Step 7
Blend at medium speed for 5 minutes in the cooker's machine until the ball is formed. Although we use a cook machine to knead the dough in our recipe, it does not mean that you must use a cook machine to make bread, whether it is kneaded by hand kneading machine, it is just a way and a method, if you want to make bread, then you have to go through the process of hand kneading at the beginning.
▼ Step 8
Add 12g of butter that has been softened in advance, because the grease rubs and heats up faster, so in order to avoid the dough from being too hot, I use the post-oil method. Of course, if you have the conditions, you can tie an ice pack to the cook's machine churning tank, and the dough will not be hot.
▼ Step 9
Continue to stir at medium speed for 8 minutes to the expansion stage, that is, you can open a large film with toughness, make a meal bag without supporting the transparent stocking film, and make toast.
▼ Step 10
Cover the dough with plastic wrap and ferment at room temperature at 28 degrees For 45 minutes until the volume is twice as large. Fermentation time is not fixed, the specific state prevails, that is, the volume is expanded twice, the finger pokes the hole clearly, if the small hole is shrunk, it is insufficient fermentation, if a poke of dough is deflated, indicating that the fermentation is excessive.
▼ Step 11
Sprinkle dry powder on the table top, remove the dough and press down to vent.
▼ Step 12
Divide the dough into 6 servings at 60g.
▼ Step 13
Roll the dough round.
▼ Step 14
Cover plastic wrap to relax for 20 minutes, relax this step is very important, do not save time in order to be lazy, because the slack dough ductility is not good, easy to break the gluten.
▼ Step 15
Roll out the dough 15 cm long and 12 cm wide.
▼ Step 16
The bottom is flattened for easy closing, rolling up from top to bottom into a cigar shape.
▼ Step 17
Cover with plastic wrap and leave in the oven at 35 degrees to ferment for 40 minutes until twice as large.
▼ Step 18
Preheat the oven at 170 degrees Celsius and bake the carrot packet in the lower middle layer for 15 minutes until the surface is slightly colored.
▼ Step 19
Brushing the surface with butter after baking can moisturize and soften.
▼Finished product
The golden color and nutritious carrot meal bag are ready!
<h1 class="pgc-h-arrow-right" data-track="99" > tips</h1>
1. Is any variety of carrots OK?
Yes, but different varieties of carrots, the water content will be different, specifically when kneading the dough, you must take the initiative to judge the softness and hardness of the dough.
2. Can I do more to save it?
If you can't finish eating that day, you can seal and freeze, you can save it for up to a week, when you want to eat, take out the room temperature to thaw and warm it back, use the microwave oven for 2 minutes, or use the oven to reheat for 5 minutes, the taste is the same as just baked!