[carrot packing](hu luo bo pai bao )

[carrot packing]

Introduction:

"The color of carrots is like sunshine. In the bright spring, add a touch of bright color to the morning table. ：）”

Production steps:

Step 1: Cut 2 carrots into small pieces and put them into a mixing drum;

Step 2: beat carrot puree with pulverizer;

Step 3: separate carrot puree and carrot juice through filter screen;

Step 4: add all the liquid materials into the kneading barrel;

Step 5: add solid materials other than turnip puree and butter into the kneading barrel;

Step 6: knead the flour into a ball, add the carrot paste;

Step 7: knead into a smooth ball and add butter;

Step 8: knead until the dough absorbs the butter completely;

Step 9: take a small piece of dough and pull out the transparent film;

Step 10: basic fermentation to 2.5 times;

Step 11: divide the fermented dough into 10 groups;

Step 12: shape the long strip and arrange it into the baking tray for final fermentation;

Step 13: after fermentation, brush a layer of milk;

Step 14: middle layer of oven, 160 ℃, 25 minutes, complete.

Materials required:

GAOJIN powder: 268g

Low gluten powder: 67g

Carrot juice: 134g

Carrot puree: 40g

Salt: 3 G

White granulated sugar: 33g

Yeast powder: 6 g

Butter: 35g

Note: 1, carrot juice less, you can add a little water in the juicing process.

Production difficulty: simple

Process: Baking

Production time: one day

Taste: Original

Chinese PinYin : Hu Luo Bo Pai Bao