Carrot bean saloon
By VicentaLakin
Baking, the warmest hobby, watching the noodles grow, and happiness grows... Today we recommend a little carrot juice and dregs, and a small bean-salt bag, which is good for breakfast. Every day, one or two carrots are added to the juice with the original juice machine, and it's always a shame that the rest of the slags are in the middle of the winter school for the kids -- with some soy sauce left over from the soup, so it's to consume the raw material, and it's a food pack that can be razed directly, and it's so soft and it's delicious
Recipe Recommendations
- high powder 250g
- carrot juice 100g
- carrot pomace 50g
- whole egg liquid 25g
- red bean paste 200g
- white granulated sugar 40g
- salt 3g
- yeast 3g
- almond slices small amount
- black sesame small amount
- white sesame appropriate amount
- pine nuts small amount
- sweetening
- roast
- several hours
- ordinary
Steps for Carrot bean saloon
1
Raw materials
2
All raw materials in the order of liquids and solids are mixed into bread drums。
3
20 minutes for the first and face program
4
After the first and the first meta-programs have been completed, thicker film can be pulled out and the dough can enter the expansion phase。
5
Put in soft butter (the picture is forgotten and charged with other paste) and run a second and face program。
6
The second and the second face program is over, and it's time to pull out the thin membrane
7
When the noodles are rounded, the base cryogenic fermentation (the yogurt fermented menu I've brought with me with the toaster) is made to 2-2.5 times the size of the fermentation, and it is desirable that the finger poaching hole does not collapse. And then you'll pour it out on the mat and you'll vent
8
The corresponding 12 equals were divided and the membranes were lax for 15-20 minutes on the dome. This is a picture of a carrot toast. I forgot to change it
9
The bean sands are divided into 12 equals, and a 15-20 g. flattens the small noodles with a clean exhaust and round, wraps them in red bean sand, closes them and sets them in the ovens. The oven is filled with hot water, and the dish is fermented twice as high (at a temperature of approximately 37°C and 75% wet), and the water is cooled and replaced for about 40-60 minutes, with colder winter and slower fermentation。
10
The case is preheated, 180 degrees up and down. When the noodles are fermented twice, brush the whole egg with a brush, sesame on the surface, apricot, pine
11
It is then placed in pre-heated ovens, with 15-20 mid-level furnaces, with tin paper on the top in time to avoid overfire。
12
It's a detox
13
It's good
14
It's full of bean sandCarrot bean saloon Make Tips
1. Soften the butter in advance to facilitate dough mixing; carrots can also be added after steaming.
2. The water absorption of flour varies by brand, so please reserve 10g for adjustment. Since the red bean paste is very sweet, if you do not like it sweet, you can appropriately reduce the amount of sugar in the recipe.
3. Fermentation is relatively difficult in winter, especially for the first proof. Here, the Petrus PE9500 is used, Menu 17 (Yogurt fermentation setting, first proof is around 27°C). Kneading takes one program of 20 minutes using the "add oil later" method; two kneading programs are sufficient.
4. When performing the final fermentation of the bread, let it rise until it is twice the size of the dough ball just after filling; if it ferments too much, it will over-ferment, causing the bread to be sour, with a poor structure and bad taste.
5. The bread should be removed from the pan and cooled promptly after baking. It can be packaged when it feels warm to the touch; do not wait until it is completely cold to pack, or the texture will become dry and hard. Do not eat the bread immediately after it comes out of the oven as it is bad for the stomach. After sitting overnight, the moisture distribution in the bread is balanced, and the texture is better.