Super soft carrot snack bag(chao ruan hu luo bo xiao can bao )

Super soft carrot snack bag

Introduction:

Production steps:

Step 1: put all the ingredients (except butter) into the toaster, and then knead with oil until the expansion stage.

Step 2: basic fermentation to 2-2.5 times. This time I'm using cold fermentation, 17 hours.

Step 3: take out the fermented dough, exhaust, divide it into 50g small dough, round and relax for 15 minutes.

Step 4: after the dough is relaxed, take one portion and roll it into an oval shape.

Step 5: roll from top to bottom.

Step 6: roll into a cone.

Step 7: roll up the dough, put it into the baking pan, cover it with plastic film, and use the "fermentation" function of the oven for the second fermentation for about 30 minutes.

Step 8: the fermented dough is about twice as large as before. Remove the dough from the oven, preheat the oven at 190 ℃ for 10 minutes, and brush the dough with egg liquid before putting it into the oven.

Step 9: bake at 190 ℃ for about 18 minutes (the specific temperature and time are determined according to the situation of your own oven), and immediately come out of the oven and leave the oven.

Materials required:

High gluten flour: 250g

Water: 138 G

Yeast: 3 G

Fine granulated sugar: 35g

Milk powder: 10g

Butter: 20g

Carrot puree: 50g

Note: the amount of water should be determined according to the water content of carrot paste and the water absorption of flour. This time I used 108 grams of Iced Milk.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chao Ruan Hu Luo Bo Xiao Can Bao