Carrot coconut bread
By VicentaLakin
The son does not like carrots, he picks them up when he cooks soup or fried eggs, but the bread is not uneating, so this time the carrots are muddled and made into bread, not only in gold and yellow, but also in nutrients, he eats one as soon as he comes home from school. The whole dough is healthier with carrot juice and eggs, with butter instead of olive oil, and it's also wrapped with coconuts that were last made out of bread, sweet and soft, with forks in the form of forks, and each bites the material, which is delicious。
Recipe Recommendations
- bread flour 280G
- carrots 80g
- eggs a
- olive oil 20g
- water 60g
- yeast 3g
- white sugar 20g
- salt 1g
- coconut stuffing appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Carrot coconut bread
1
Getting all the material you need. Coconut is frozen in the freezer when it's last used
2
Carrot and water mixed into carrot juice with a mixer
3
Carrot, sugar, eggs, salt mix
4
Add bread and yeast
5
We'll use chopsticks to mix it into dry powder and cover it with a film for half an hour
6
Then you take out 10 minutes to smooth the face and add olive oil
7
Keep rubbing up to the extended phase
8
The fermentation of the membrane chamber in a round
9
It's twice as big
10
The noodles are broken up into two, and they grow into squares in 10 minutes
11
It's covered with cranberry coconut pie
12
One third to the right, then to the left
13
It's flat, it's thin, it's small, it's cut in the middle, but it's both
14
Wear it twice in one head
15
Make all the bread in turn
16
It's twice as big as a bowl of fermentation. Snippets
17
In 170 degrees the oven goes down to the second floor in 20 minutes. The stove
18
The finished, the soft, the light carrot, the sweet。Carrot coconut bread Make Tips
Blend the carrot juice finer for better texture; the coconut filling can be replaced with any filling of your choice;