1. Bread ingredients are ready
2. All ingredients except butter are put into the bucket of the chef's machine
3. After the dough is formed, add softened butter and continue to knead the dough
4. After the film can be gently pulled out, the kneading is complete, the dough is rounded into a large bowl, and the Mongolian plastic wrap is subjected to basic fermentation in a warm and humid place (the picture of the dough being rounded and put into the large bowl seems to have been forgotten to take)
5. When the dough is fermented, deal with the filling: cream cheese and carrot puree in an egg-beater bowl
6. Beat it into a smooth shape with an electric whisk
7. Add the coconut minced and mix well with a spatula
8. When the dough is twice as large, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking. Fermentation is successful.
9. Take out the dough, place it on the kneading mat, knead it round after exhausting, and relax for 10 minutes
10. Roll the dough into a rectangular dough sheet about 5 mm thick
11. Spread the carrot cheese filling evenly on the dough, leaving a little blank at the end
12. Roll the dough sheet into a roll, seal tightly
13. With the seal facing the side, use a sharp knife to divide the dough into two without cutting off the top
14. With the cut side facing up, twist the two strands into a twist shape and pinch tightly at the end
15. Transfer the twisted dough to a non-stick baking pan and place it in a warm place for secondary fermentation
16. When the dough is nearly twice the original size, brush a layer of egg liquid on the surface of the dough, and the oven begins to preheat 180 degrees
17. Put it into the middle layer of the preheated oven, fire up and down at 180 degrees, 35 minutes, when the surface color is satisfactory, you can cover with tin foil
18. After being out of the oven, put it directly on the baking tray to dry until it is warm and then transfer to the drying rack
19. looks good
20. Breakfast for the whole family will be finished tomorrow
Tips:1. Carrot puree is a paste made of steamed carrots with clean water and beaten with a cooking machine. Therefore, the amount of liquid in the dough can be adjusted according to the actual amount. You can reserve 10% of the water first, and determine the increase or decrease according to the situation;
There is no extra sugar in the filling. If you like a stronger taste, you can add sugar or salt as appropriate;
The heat of my bread is a bit too high, so the crust at the bottom is a bit thicker. It would be better if the temperature is lowered. So the baking temperature and time are adjusted according to the size of the oven and bread.
