Carrot roll

Carrot roll

Introduction:

"My daughter usually doesn't like to eat steamed bread, but she loves to eat rolls. I can eat two (small) rolls every time I make them. It's very simple. Let's go to the big picture first."

Production steps:

Step 1: mix with warm water and yeast for a few minutes. Put into flour and stir with chopsticks to make flocculent,

Step 2: make dough by hand.

Step 3: ferment to twice the size.

Step 4: Chop carrots (smaller) and set aside

Step 5: take out the steamed noodles and divide them into two parts. Take one part and roll it thin (I don't want to laugh if it's not round). Put oil on it and spread it evenly. Sprinkle with salt, thirteen spices and carrots.

Step 6: then roll up from one end,

Step 7: put it on the oiled drawer, put it in the pot and wake up for 30 minutes. Turn off the fire 13 minutes after the fire starts, and open the lid 3 minutes later

Step 8: when making the model, you can directly press the two segments together without stretching, which is simple and good-looking!

Step 9: shape random volume

Materials required:

Flour: right amount

Water: moderate

Yeast: right amount

Carrot: right amount

Thirteen spices: appropriate amount

Salt: right amount

Oil: right amount

Note: all the amount is usually used to count, so there is no amount, about 4 bowls of flour, yeast is about 4 grams, the wreath of the face to be soft, water depends on the amount of water absorption, so do not put all at a time, you can knead and add

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: spiced