Carrot toast

Carrot toast

Introduction:

Production steps:

Step 1: wash and cut into small pieces

Step 2: put in the blender. Add 50g of water and beat into mud. Set aside. (actual use 108G)

Step 3: high flour, sugar, salt, beaten carrot puree, eggs, together into a large bowl, yeast with 50 grams of warm water to dissolve, and then also into the powder

Step 4: knead with the back oil method until a firm film can be pulled out

Step 5: ferment to 2-2.5 times

Step 6: take out and press the exhaust, divide into 3 parts, each about 150g. Relax for about 30 minutes

Step 7: take a small portion of the dough and roll it into an oval shape

Step 8: roll up from top to bottom

Step 9: roll all the three small dough, set aside and relax for about 10 minutes, then roll again.

Step 10: put it into the toast mold

Step 11: wake up twice until eight or nine

Step 12: brush the egg liquid and bake at 170 ℃ for about 38 minutes. Cover with tin foil after coloring

Materials required:

High flour: 250g

Sugar: 15g

Salt: 2G

Butter: 12g

Yeast: 2G

Carrot: one 105 grams + 50 grams of water into mud (actually 118 grams)

Egg: 25g

Warm water: 50g

Note: after baking and coloring, be sure to cover with tin paper to avoid too deep coloring

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet