Carrot Bowl
by Little Baker
Favorite
Difficulty
Normal
Time
2h
Serving
2
Sunday breakfast"
1. Cut a carrot into slices and steam them in a pot
2. In the process of steaming carrots, put 100 ml of water and 3 grams of yeast into the blender of the conditioner.
3. Add another gram of red yeast rice noodles
4. Add steamed carrots
5. Turn on whipping
6. Stir evenly and pour into the basin
7. Pour the flour and stir evenly to form a flocculent
8. Knead into a smooth dough (note: the dough should be soft and not sticky)
9. Fermented to twice its original size (poke a small hole with your finger but will not retract)
10. Knead the dough into strips and divide them into 12 portions
11. Take one portion and press it into a circle, take one portion and roll it into a beef tongue shape with a rolling pin
12. Put them together and arrange them into a bowl shape by hand
13. Make the others in turn, and steam for 15 minutes on high heat (the night before)
14. (The next morning) Put the steamed carrots, rice and water into the blender
15. Take appropriate amount of water and a piece of rock sugar, put it in a pot and simmer on low heat
16. Pour in the carrot and rice syrup and cook on low heat until it is sticky.
17. Pour the cooked carrot and rice milk into a carrot bowl, and you're done!
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