Carrot, braid, bread
By VicentaLakin
I've had more pasta than eating since the bakery came to my house. This is so rare in Hunan, where rice is the staple. How many of my classmates have not liked carrots since childhood? When I was a kid in the countryside, I grew home-grown carrots, and they were rare only in the city, and sometimes my parents bought them, and I didn't get used to the sweet taste of them. When I went to school in the '90s, three meals a day at school were carrots, and that's why I was a little hard to accept carrots. Given the abundance of carrots, we'll eat it all the time. I can't taste carrots anymore
Recipe Recommendations
- milk fragrance
- roast
- several hours
- senior
Steps for Carrot, braid, bread
1
Carrot slices are put into a juice machine, and all materials are mixed into lasagna according to the basic process of making bread. The fermentation program is over with carrot juice instead of the water in the ordinary pasta
2
It's split into little agents
3
Take a little agent, rub it in the cylindrical form with your hands and split it three times with a knife
4
Make it up
5
Two in warm and wet
6
After the second round, the surface was painted with egg fluid
7
Put it in the oven. 180 degrees for 15 minutes