Maple sugar carrot bread(feng tang hu luo bo mian bao )

Maple sugar carrot bread

Introduction:

Production steps:

Step 1: cut 200 grams of peeled carrots into pieces, put them into a container and add 130 grams of water.

Step 2: mash with a cooking machine.

Step 3: weigh the high gluten flour, fine granulated sugar, milk powder, salt, carrot puree, maple sugar, egg and dry yeast respectively, put them into the mixing basin of flour mixing machine, mix well, stir slowly for 2 minutes, and quickly stir until gluten is formed. (note that yeast should not be put together with sugar and salt to avoid dehydration failure of yeast)

Step 4: add the softened butter, slowly disperse the butter, and quickly stir until the dough is smooth.

Step 5: put the dough into the container, cover it with plastic wrap and put it in a warm place to wake up.

Step 6: wake up to twice the size.

Step 7: take 600 grams of dough, divide it into 12 portions, each 50 grams, roll round, cover with plastic film and ferment for 15 minutes.

Step 8: take a small dough of 50g and flatten it by hand, then roll it up and down from the center of the dough with an exhaust rolling pin to form a large oval dough.

Step 9: turn the rolled dough upside down.

Step 10: roll it into olive shape and pinch the necking.

Step 11: knead it into an olive shape that matches the mold size. The middle part is thicker and the two sides are thinner.

Step 12: put the rolled olive shaped bread into the mold with the mouth closed down, cover it with plastic film for final fermentation.

Step 13: ferment to 90%.

Step 14: brush with a thin layer of whole egg.

Step 15: put the cut butter bar between the two dough.

Step 16: Sprinkle the butter bar with powdered sugar evenly.

Step 17: put into the oven preheated to 180 degrees in advance and bake for 20 minutes.

Step 18: demould immediately after discharging.

Materials required:

High gluten flour: 500g

Fine granulated sugar: 25g

Milk powder: 10g

Salt: 5g

Carrot puree: 320G

Maple sugar: 50g

Egg: 1

Dry yeast: 5g

Butter: 35g

Whole egg liquid: right amount

Sugar powder: right amount

Note: raw materials: 500g high gluten flour, 25g fine granulated sugar, 10g milk powder, 5g salt, 320G carrot paste, 50g maple sugar, 1 egg, 5g dry yeast, 35g butter decoration: proper amount of whole egg liquid, butter and sugar powder mould: Sanneng sponge box (anode)

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Feng Tang Hu Luo Bo Mian Bao