Maple sugar carrot bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 500 grams
- fine sugar 25 grams
- milk powder 10 grams
- salt 5 grams
- carrot puree 320 grams
- maple sugar 50 grams
- eggs one
- dry yeast 5 grams
- butter 35 grams
- whole egg liquid appropriate amount
- powdered sugar appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Maple sugar carrot bread
1
Cut 200 grams of peeled carrots into slices, place them into a container and add 130 grams of water.
2
Use the cooking machine to make mud.
3
Weigh high-gluten flour, fine sugar, milk powder, salt, carrot puree, maple sugar, eggs, and dry yeast separately, place them in a mixer mixing basin and mix well, stir slowly for 2 minutes, and quickly stir until gluten is produced. (Note that the yeast is not put together with sugar and salt to prevent the yeast from being dehydrated and ineffective)
4
Add the softened butter, stir slowly, and stir quickly until the dough is smooth and clear.
5
Put the beaten dough into a container, cover with plastic wrap, and place in a warm place to wake up.
6
Wake up to twice as large.
7
Take 600 grams of the awakened dough, divide it into 12 portions of 50 grams each, round and cover with plastic wrap to ferment for 15 minutes.
8
Take a 50-gram dough and flatten it by hand, and then use an exhausted rolling pin to roll it upside down from the center of the dough into a large oval dough.
9
Turn over the rolled dough and roll it from top to bottom.
10
Roll it into an olive shape and pinch the neck tightly.
11
Rub it into an olive shape that matches the size of the mold, with the middle part relatively thicker and the sides thinner.
12
Put the kneaded olive-shaped bread blanks in pairs, close them face down, and place them into the mold. Cover with plastic wrap for final fermentation.
13
Fermentation until nine points full.
14
Brush with a thin layer of whole egg liquid.
15
Place the cut butter strips in the middle of the two dough pieces.
16
Sprinkle with powdered sugar evenly on top of the butter bar.
17
Put in an oven preheated to 180 degrees in advance and bake for 20 minutes.
18
Remove the mold immediately after taking out the oven.Maple sugar carrot bread Make Tips
Raw materials:
500 grams of high-gluten flour, 25 grams of fine sugar, 10 grams of milk powder, 5 grams of salt, 320 grams of carrot puree,
50 grams of maple sugar, 1 egg, 5 grams of dry yeast and 35 grams of butter
Decoration:
Appropriate amount of whole egg liquid, butter, and powdered sugar
Mold:
Three-energy sponge box (anode)
500 grams of high-gluten flour, 25 grams of fine sugar, 10 grams of milk powder, 5 grams of salt, 320 grams of carrot puree,
50 grams of maple sugar, 1 egg, 5 grams of dry yeast and 35 grams of butter
Decoration:
Appropriate amount of whole egg liquid, butter, and powdered sugar
Mold:
Three-energy sponge box (anode)