#aca烤明星大赛#carrot Coconut Bread

#aca烤明星大赛#carrot Coconut Bread

1. Prepare the required ingredients, the coconut filling is not used up last time, put it in the refrigerator and freeze it, just take it out and thaw it when you use it.

2. Mix the carrots and water with a blender to make carrot juice

3. Carrots, sugar, eggs, salt mixed

4. Add bread flour and yeast powder

5. Stir with chopsticks until there is no dry powder, cover with plastic wrap and put it in the refrigerator for half an hour

6. Then take it out and knead for ten minutes until the dough is smooth, add olive oil

7. Continue to knead the dough to the expansion stage

8. After being round, wrapped in plastic wrap and fermented at room temperature

9. The dough is doubled to complete a round

10. After the dough is vented, divide into two parts, relax for ten minutes, and then roll them into rectangles.

11. Top with cranberry coconut filling

12. Fold in half from the right one third of the time, then fold the left (like a quilt)

13. Flatten and roll the big and thin, divide into small portions, and then cut in the middle of each portion, but the two ends keep going

14. Pierce it from one end twice inwards and it will take shape

15. Make all the bread embryos one by one

16. Put it into the baking tray and ferment twice as big, brush with egg wash, I sprinkle some corn flakes

17. Put it in the second floor of the 170 degree oven and take it out in 20 minutes

18. The finished product is soft and delicious, with a hint of carrot taste and sweetness.

Tips:

The carrot juice will taste better if it is thinned;
The coconut filling can be replaced with any filling you like;