Chinese carrot toast

In the cold south, making bread, especially toast, is becoming more time-consuming, so you can consider using Chinese cooling methods, making the first night a Chinese plant, entering the fridge one hour after the room is warm, and coming home the next night to do it again, saves you time and saves you the trouble of having a direct response to higher temperature requirements. This time, olive oil with carrot mud is more nutritious。

Recipe Recommendations

high powder 175 grams
water 100 grams
yeast 2 grams
milk powder 5 grams
olive oil 15 grams
salad oil 15 grams
carrot puree 70 grams
salt 2 grams
sugar 31 grams

salty and sweet
baking
several hours
ordinary

Steps for Chinese carrot toast

The material of the Chinese noodles is rubbed into smooth noodles and the fermentation is frozen for more than 17 hours, not exceeding 72 hours, after an hour of room temperature。

Carrots are made of mud with a cuisine machine, pre-positioning a little bit, adding other main noodle material to the torn Chinese noodle。

30 minutes to complete。

Split the noodles into three equal rolls, covering the membranes with 15-20 minutes。

Take an ellipse and turn it over。

Turn your head in the middle。

Long and thin。

Roll back and down。

All three are back-to-back into the Toast Motion, covered in wet cloth。

The oven is fermented and contains a bowl of hot water (which can be replaced several times in the middle of the journey), which is sent to the point where the hand is pressed without rebounding and with a slight tension。

In the lower layer of the preheated oven, 180 degrees and 35 minutes, tin paper is covered midway depending on the colour, depending on the situation in the oven。