Carrot bread
By VicentaLakin
Well, carrots can still love it, this lovely look, do you like it? Remember, when I was a kid, I used to eat bread of similar shapes called conch rolls, and suddenly I thought it was possible to change, and a new product was born。
Recipe Recommendations
- high-gluten flour 215 grams
- low-gluten flour 40 grams
- yeast 4 grams
- salt 3 grams
- qingshui
- eggs one
- white sugar 20 grams
- carrots 60 grams
- butter 15 grams
- sweet fragrance
- roast
- an hour
- simple
Steps for Carrot bread
1
Prepare food。
2
Carrots go to slices of skin and pour with water into the cups and break them。
3
All materials other than butter will be poured into the food machine, then into carrot juice, mixed into a lasagna, then added to the lasagna。
4
A little plasticized after the noodle is removed and fermented to twice the size of the bowl。
5
A conical mold is made of tin paper, which is to be converted into a triangle, folded several times, then curled into a cone shape, supported by an appropriate amount of tin paper, and made of eight conical models。
6
Take the fermented pasta and exhaust it, split it into eight pieces and thaw it for 20 minutes。
7
It is then swung into a long cone, from which the mold begins to roll up, and when it is finished, it presses the mouth and puts it in the oven and fermentes again。
8
The oven is preheated 180 degrees for about 25 minutes。
9
After roasting, take out the dryer, take out the mold。
10
Squeeze into cream or cassava and then insert a celery leaf to make leaves。Carrot bread Make Tips
Cyclops should not be too big, otherwise bread fermented into ovens would be larger. 2. Bread must be felt inside, completely cold to milk cream. Don ' t look like I've lost my nose in the first place。