1. Cut carrots into small pieces, add water, and smash with a food processor
2. Beat into carrots and set aside
3. Knead all ingredients except butter and carrot into a dough
4. Add the softened butter when kneading it to the thick film
5. Continue to knead until you can pull out the thin film
6. Add carrot shreds and knead on low speed
7. The first fermentation is carried out after exhaust spheronization, and the fermentation temperature is 38℃
8. The state after fermentation is complete, prick a hole with your fingers, the hole will not retract
9. Cut into even 12 small portions, cover with plastic wrap and relax for 30 minutes
10. Shape it into carrot shape and carry out the second fermentation, the fermentation temperature is 38℃, humidity is 80%
11. Brush the whole egg liquid on the surface of the bread after fermentation
12. Preheat the oven to 185℃, put the baking tray in the middle of the oven, and bake for 15-18 minutes
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