1. Carrot slices and steam for 15 minutes, put in a food processor and add half the amount of water to the carrots, and beat into a puree
2. Bee pollen is also ground into powder with a food processor
3. First take 30g of flour and blanch it with 30g of boiling water and stir into a paste
4. Pour the batter into the bread bucket, add the carrot puree, corn oil, sugar, and salt for the weighed bread.
5. Sift in the flour and bee pollen, put in the yeast, and use the bread machine to knead the flour directly
6. Take out the turned dough to exhaust air
7. Divide the dough into 17 evenly, (you can divide the dough according to the mold you use, the dough should not be too large) and round it
8. Place it in the mold used, cover it, and ferment it for the second time
9. After the second fermentation is good, brush with a layer of egg liquid
10. Put it into the middle of the oven, heat up and down, 170 degrees, bake for 20 minutes
Tips:Adjust the dosage according to the water content of the carrot puree.
You can divide the dough according to the mold you use. The dough should not be too large. Any mold can be used.
The oven time is set according to the temperament of your own oven.
