Carrot Crispy Bottom Bun
1.
The carrots are steamed in a steamer, and the carrots are mashed with a food processor. You need to add some water when whipping carrots. It is just right to whipped carrots with a ratio of 2:1 of carrots and water.
2.
Take the bread bucket, put in the whole egg liquid, carrot puree, sugar, corn oil, salt
3.
Sift in milk powder and flour, add yeast, start the bread dough process, that is, use the bread machine to knead the dough directly
4.
It will be good after 90 minutes
5.
Take out the made dough and knead it to exhaust air
6.
Divide the dough evenly into 25 dough pieces and round them
7.
Coat a layer of corn oil in the mold of the square gold plate
8.
Cook the sesame, flour and sugar in a ratio of 1:1:1 and mix well
9.
Dip the bottom of the prepared pasta with water and add the well-mixed sesame dish to cover the base material
10.
Place them on the baking tray in turn, cover them, and ferment them twice
11.
The second fermentation is twice as large, and the surface is coated with a layer of egg liquid (the amount of egg liquid is not in the ingredient list), and black sesame seeds are sprinkled on the surface
12.
Put it in the lower part of the preheated 180 degree oven, fire up and down, bake for 20 minutes, pay attention to the color and cover the tin foil
Tips:
The carrots are steamed and whipped. This kind of carrot puree is very delicate and tender, suitable for making noodles.
You need to add some water when whipping carrots. It is just right to whipped carrots with a ratio of 2:1 of carrots and water.
The crispy bottom material can be directly mixed with a spoon like a spoon, and take it as you use it to avoid surplus.
