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
Chinese PinYin : Hu Luo Bo Tu Si
Carrot toast
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