1. Put all the ingredients except butter into the pot, and put the squeezed carrot puree into the pot to knead the dough.
2. Pull out a thicker film and add butter.
3. Hold out a thin film.
4. Cover the kneaded dough with plastic wrap and leave it to ferment at room temperature for about two hours to expand twice.
5. Poke a hole in the flour with your fingers, and the fermentation is completed without shrinking or collapsing.
6. Divide the fermented dough into three parts, vent and knead well, cover with plastic wrap and relax for 20 minutes.
7. Take out a small dough and roll it into a long strip.
8. If there is no croissant mold, you can roll it into a cone with tin foil.
9. Wrap the kneaded long noodles on top.
10. Place in the baking tray.
11. Put it into the oven to ferment at 80 degrees for 20 minutes
12. After the fermentation is complete, brush the egg liquid evenly on the surface.
13. Put it into the preheated oven at 170 degrees and bake for 15 minutes. After it is out of the oven, put it on the drying rack and let it cool, then take out the tin foil (or croissant pastry mold).
14. Wash and remove the roots of coriander, cut into ham intestines, and crush Oreo biscuits.
15. Stuff the ham and parsley into the bread tube.
16. Use less Oreo biscuits to crush and serve as soil.
17. Finished picture.
18. Finished picture. Come on~ dig a carrot
Tips:1. Soy milk can replace the same amount of milk.
2. If you don't want to knead the dough by hand, you can use a bread machine or a chef's machine to knead the dough.
3. Every different brand oven loses its temper and adjusts the temperature according to its own.
4. If there is no croissant pastry mold, you can roll it into a cone with tin foil.
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