Carrot bread
By VicentaLakin
I've been playing with the simple make-up of bread lately. The squares have barely changed. The bread only spilled carrots on the surface, without wrapping or rubbing them in. Of course not with carrot mud and noodles。
Recipe Recommendations
- high-gluten flour 70 grams
- corn starch 5 grams
- water 42 grams
- whole egg liquid 8 grams
- yeast powder 1/2 tsp
- vegetable oil 1/2 tsp
- sugar 10 grams
- salt 1 gram
- sweetening
- baking
- several hours
- simple
Steps for Carrot bread
1
The yeast is opened with warm water. Flour is dug into an empty wall of powder, salt, sugar on the side of the wall. The yeast, the egg drops into the center of the powder wall. Scratch and even。
2
The noodles are rubbing as fast as possible, rubbing, crushing and beating. Until there's a sprain, into the expansion phase。
3
It ferments twice as much and presses the hole and does not bounce back。
4
Split the noodles into small pieces (40 grams). 10 minutes. Then flatten the noodles into thicker noodles。
5
On average, cut the face into eight equals。
6
After cutting, two small blocks in one group fold one piece over the other. Finish the plastic. fermented twice in warmth。
7
When the fermentation is complete, the egg fluid is brushed, carrots are spilled and more egg fluid is poured on the carrots。
8
The oven 140 (actual 180) preheated, mid-level, top-fire, 15 minutes。Carrot bread Make Tips
1. The bread dough may be sticky at first, but that's fine. Keep kneading; as gluten develops and moisture evaporates, it will gradually become less sticky.
2. When brushing on the egg wash, it is best not to let it drip onto the baking sheet, otherwise it will leave a lump of burnt egg on the sheet.