Chinese carrot toast(zhong zhong hu luo bo tu si )

Chinese carrot toast

Introduction:

"It's cold in the south where there's no heating. It's more time-consuming to make bread, especially toast. At this time, you can consider using the Chinese seed refrigeration method. You can make the Chinese seed the first night, send it to the refrigerator after one hour at room temperature, and then take it out to make it the next night when you go home. You can save a lot of time, and also save the trouble that the direct method requires higher temperature. This time, the olive oil used in toast, with carrot puree, is more nutritious and healthy. "

Production steps:

Step 1: knead the medium dough into a smooth dough, place it at room temperature for one hour, then refrigerate and ferment for more than 17 hours, no more than 72 hours.

Step 2: mash the carrots with a cooking machine, reserve a little, add other main dough materials, and add the medium dough which is torn into small pieces.

Step 3: knead to the complete stage and relax for 30 minutes.

Step 4: divide the dough into 3 equal parts, roll round, cover with plastic film and relax for 15-20 minutes.

Step 5: take a portion of dough and turn it over.

Step 6: fold both ends in half to the middle.

Step 7: lengthen and thin the bottom edge.

Step 8: roll up and bottom down.

Step 9: drain all three into the toast mold and cover with a damp cloth.

Step 10: put a plate of hot water in the oven fermentation gear (you can change the hot water several times during the process) until it doesn't rebound and has a little tension.

Step 11: put it in the lower layer of the preheated oven, 180 degrees for about 35 minutes, cover it with tin foil depending on the pornographic situation, and adjust it according to the situation of your oven.

Materials required:

High flour (medium): 175 G

Water (medium): 100g

Yeast (medium): 2G

Milk powder (medium): 5g

High flour (main dough): 75g

Olive or salad oil (main dough): 15g

Yeast (main dough): 1g

Carrot paste (main dough): 70g

Salt (medium): 2G

Sugar (main dough): 31G

Salt (main dough): 2G

Milk powder (main dough): 20g

Note: do not add carrot puree at one time, reserve a small part to add according to the situation.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Zhong Zhong Hu Luo Bo Tu Si