Carrot-flowing sandbag

A carrot-flavored roll was shared two days ago, and many friends expressed their preference, and today's breakfast was shared with you, followed by a friend who asked about the sandbags, and the details of the sandbags were shared some time before, and today we share the sandbags made with carrots, this time with carrot juice and a slight change in the handling of the pie so that you can see the effects of different sands in a very visible way. Sandbags are mainly used as raw materials with fresh salted egg yolk and other raw materials, such as milk powder, and finished materials need to be frozen before they can be used. Reference mass: 6

Recipe Recommendations

flour 150g
white granulated sugar 2g
yeast 1.5G
carrot juice 100g
salted egg yolk 20g
butter 20g
Castel powder 20g
milk powder 20g
milk 12g

sweetening
steamed
half an hour
ordinary

Steps for Carrot-flowing sandbag

Carrots wash their skins and release appropriate amounts of water in the wall breaker, choosing fruit and vegetables for juice (carrots to water ratio 1:1)

add flour, white sugar and yeast to the carrot juice for 10 minutes or so with a shampoo cap (fals 150g, white sugar 2g, yeast 1.5g, carrot juice 100g)

Take the pre-cooled fluid from the fridge and split it into six rollers

the static noodles grow in six equals, about 40 g each

Take one of the little noodles into the thin skin of the middle

Take a current sand pap and put it on the skin

Packing, closing, rolling

Packed sandbags are placed in a steam pan with oilpaper on it, covered in a fermentation cap

Flour fermented to twice the size of the steam pan, water in the proper amount, and when it's boiled, it's fermented and fermented for about eight minutes in the sandbag, and two minutes after the fire. Pot

This is the effect of pre-frozen sands, so it is recommended that the sand packs be frozen early and that the cold sands produced have no effect。