1. Add 90 grams of carrots to 70 grams of water and use a machine to make a very fine puree.
2. Dough ingredients (except butter), put them in the bread machine, set the dough for 10 minutes.
3. Add the butter and set the dough for another 20 minutes.
4. After kneading the dough, you can pull out the perfect glove film.
5. The dough is rounded, and the basic fermentation is carried out, and the set time is 40 minutes.
6. Basic fermentation time to make coconut filling: After the butter is softened, add powdered sugar to beat smoothly.
7. Add egg liquid in portions and beat well.
8. Add the minced coconut. Just mix well.
9. After the basic fermentation is over, you can use your fingers to dip the dry powder into the dough and pull it up. The hole does not shrink or collapse.
10. Take out the made dough, divide it into 12 evenly after venting, and cover it with plastic wrap and let it rest for about 15 minutes.
11. Take a piece of dough, roll it out into a tongue shape, and shoot air around it.
12. Spread coconut filling on one side after turning it over.
13. fold.
14. Roll up again. Pinch tightly at the cuff.
15. Place in the mold
16. Put it in the oven for two times, about 30 minutes.
17. Take out the second dough dough and preheat the oven at 170 degrees. Brush a layer of egg wash on the surface of the second-made dough.
18. Put it in the preheated oven and bake for about 20 minutes.
19. Take out the mold and let cool.
Tips:Different carrot varieties and different freshness will affect the water content. The water content in the recipe is for reference only, please adjust according to the actual situation.
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