1. The raw material for making carrot juice: carrots.
2. Dice carrots.
3. Add it to the cup of the soymilk maker.
4. Add water, close the lid, and start the soymilk maker.
5. This is polished carrot juice, let cool.
6. The raw materials for making medium-type dough: bread flour, carrot juice, high-sugar-tolerant yeast powder.
7. Add yeast powder to carrot juice and mix well.
8. Pour into the bread flour and stir evenly, cover with plastic wrap, and put it in the refrigerator to ferment for 10 hours.
9. The raw materials of the main dough: medium type dough, bread flour, milk powder, white sugar, eggs, salt, blackcurrant, olive oil.
10. Add medium-type dough, bread flour, eggs, milk powder, and white sugar into the bread bucket to start the kneading program.
11. Wash the black currant and remove the stalk for later use.
12. When the dough is formed, add salt and continue mixing.
13. The dough becomes soft and smooth. When the film is pulled out, add olive oil and continue kneading.
14. Dough completely absorbs the oil, add blackcurrant and knead for a few minutes, and mix well.
15. Take out the dough and shape it, cover it with plastic wrap and ferment at room temperature.
16. When the dough is twice as large as it is, the dough is good when there is an indentation when pressed by hand.
17. Move the dough to the panel, knead and exhaust, divide into three equal parts, knead into a circle and let stand for 10 minutes.
18. Take out a dough, roll it into an oval shape, and fold it in the upper and lower thirds.
19. After rolling it out again, fold it lightly, the width is about the same as the width of the mold, and make the other two doughs in turn.
20. Put the dough in a toast mold and let it rise in the oven for 1:40 minutes.
21. When the dough expands to 80% of the mold, take it out, preheat the oven, heat up to 190°C, and lower the heat to 170°C. After preheating, put the mold in and bake for 48 minutes. When the surface is golden brown, take it out of the oven and let it cool and slice it.
22. Finished product.
Tips:The water absorption of flour is different, please add the amount of liquid according to the water absorption of your own flour. Carrots will be polished more delicately after dicing. The dough must be softer, and the finished product will be soft. In the second round, the height of the dough should reach eighth full of the mold. The setting of the oven temperature should be set according to the characteristics of your own oven. I made 450 grams of toast mold. The black currants must be cleaned and used after removing the stalks.
