1. First beat the carrots into juice and soften the butter;
2. Mix and mix high flour, low flour, yeast, and sugar;
3. Pour carrot juice, water, and cream;
4. Knead until the dough pulls out the thick film, add butter;
5. Until you can pull out the hand mask;
6. Ferment in a warm place;
7. Send to twice the size and take it out;
8. Rubbing and exhausting;
9. Roll out the dough and roll it up from bottom to top;
10. Knead into a ball;
11. Place on oiled paper and ferment for 20 minutes;
12. Preheat the oven, spread a layer of egg mixture, heat up to 150 degrees, lower the heat to 160 degrees, and bake for 20 minutes.
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