1. Carrots are peeled and grated and weighed to 100g for use. All powder materials are mixed well for use. Unsalted butter is softened at room temperature for use.
2. Add carrot crumbs to the flour materials and knead it by hand; then add whipped cream, unsalted butter, and finally add milk (don’t pour it all at once, leaving about 15ml, depending on the consistency of the dough, then add an appropriate amount, if I didn't notice that the dough was too wet, so add high-gluten flour and knead it evenly). Mix and knead the dough into a flat surface with elasticity, and close it down. Because the weather is hot now, just cover it with plastic wrap and leave it aside for basic fermentation (about 1 hour), and the dough will expand doubled. If you are operating at a low temperature, you can use a pot to boil a pot of warm water (you can reach into the water and feel the water is slightly hot), cover the mixing bowl with plastic wrap, and put it in the pot for fermentation (remember to cover the pot!) .
3. Sprinkle a small amount of high-gluten flour on the kneading board, take out the dough and place it on the kneading board, press lightly to exhaust the air, and cover with a clean damp cloth to wake up for 15 minutes.
4. After waking up the noodles, divide them into 8 equal portions with a spatula. Because our oven is small, we need to bake them separately. If the oven is big enough, you can bake them together. If you can’t bake them right away, they should be kept in the refrigerator. Roll the dough into a long strip with a rolling pin. Spread an appropriate amount of coconut shreds on the inside and roll it up. Spread the mold wall with butter to make it easy to take off the film. Put the dough into the mold for secondary fermentation.
5. The second fermentation is the same as the basic fermentation method mentioned above. The time is 1 hour, during which the oven is preheated at 180°C for 10 minutes. Spray the surface of the dough with water, sprinkle the coconut shreds, put it in the oven, and bake at 180°C for 35-40 minutes.
6. Properly extend the time for larger bread by 5 minutes to 10 minutes, bake the small bread for 30 minutes, bake it until the surface is golden brown, take it out immediately after baking, and take it out hot, especially fragrant!
7. Look! Simple and easy to use~ Try it now~
Tips:If there is no time for the second fermentation that day, you can put the dough in the refrigerator for low-temperature fermentation for 5-10 hours (try to keep it within 12 hours to avoid deterioration). The refrigerated dough should be taken out to warm up 1 hour before baking! )
