Carrot meal bag with cream

Carrot meal bag with cream

Introduction:

"1. The bread is softer and sweeter by using the cold storage method; 2. Add carrots. The nutritional value of carrots is well known, it is rich in carotene into the human body into vitamin A. Vitamin A is not only an essential material for normal bone development, but also plays a role in tonifying the liver, improving eyesight and preventing myopia, which is of great significance to children in their growth and development period. 3. Light cream is used in the seed dough and a little butter is added to the main dough. Carotene is a fat soluble substance, which can be better absorbed and transformed only when it is fused with oil, especially animal oil. 4. The method is simple and suitable for office workers. In the evening, prepare the dough and put it into the refrigerator for cold storage and fermentation; at noon the next day, knead and reshape the dough and throw it into the refrigerator for final fermentation; in the afternoon, take it out from work to continue to ferment and bake it in place, which does not affect the preparation of dinner. You can have fresh bread in the morning! "

Production steps:

Step 1: mix the above "main ingredients" the night before, knead them into a ball, and put them into the refrigerator for fermentation overnight until 72 hours.

Step 2: state after fermentation.

Step 3: rub a carrot into silk and squeeze out carrot juice with gauze. spare.

Step 4: mix all the ingredients mentioned above (don't add carrot juice at one time, leave a little to adjust the dough; leave a small spoon for eggs to brush the dough), add the dough in step 1, knead until the gluten comes out, then add softened salt free butter, knead until the full expansion stage (as shown in the figure).

Step 5: add 40g shredded carrot. Don't waste the remaining shredded carrots. Save for cooking.

Step 6: gently knead into a smooth and even dough, cover with plastic film and ferment for 30 minutes.

Step 7: divide into 10 pieces on average, roll round and relax for 15 minutes.

Step 8: take a dough and roll it up and down.

Step 9: turn it over and sort it out.

Step 10: roll up from top to bottom, press gently while rolling, and finally compress and close the mouth.

Step 11: sort it out.

Step 12: put into the baking tray for final fermentation. If you have time to bake, put it in the oven and put a bowl of hot water under it to ferment. If you don't have time at that time, put it in the refrigerator for fermentation, and take it out after work to continue to ferment in place.

Step 13: brush with egg liquid.

Step 14: preheat the oven at 180 ℃ for about 15 minutes, and the surface is golden. After baking, immediately move to the grid to cool. When it is cool enough to reach the same temperature as the hand, it should be packed and sealed.

Step 15: eat fresh bread in the morning.

Step 16: lots of carrots, lots of nutrition!

Materials required:

Dumpling powder: 200g

Quick acting dry yeast: 2G

Salt: 4G

Milk: 60g

Light cream: 60g

Fine granulated sugar: 35g

Egg: 1

Carrot juice: 45g

Salt free butter: 25g

Shredded carrot: 40g

Note: cold storage method can not only make bread softer, but also delay the aging of bread. In this season, it should be OK to keep it at room temperature for three days. However, if the whole family eats, it will be reimbursed in two days.

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: sweet