1. Yeast is dissolved in warm water. The flour is dug into a hollow wall, and the salt and sugar are placed on one side of the wall. Pour yeast water and egg liquid into the center of the powder wall. Knead and evenly form a dough.
2. Keep kneading the dough, kneading as fast as possible, rubbing, pressing, and beating again. Until the fascia appears, to the expansion stage.
3. Let the dough rise to twice its volume, and press the hole without rebounding.
4. Divide the dough into small portions (40 g each). Wake up for 10 minutes. Then flatten the dough into a thicker dough sheet.
5. Cut the dough into 8 equal parts.
6. After cutting, make a group of two small pieces, and stack one piece on top of the other. Complete the plastic surgery. Leave it in a warm place for second fermentation.
7. After the fermentation is complete, brush the egg liquid, sprinkle with carrot pieces, and drizzle more egg liquid on the carrot pieces.
8. Preheat the oven 140 (actually 180), middle level, up and down, 15 minutes.
Tips:1. The bread dough is sticky at first, it's okay. Continue to knead, as the gluten appears, the water evaporates during the kneading process, and it will gradually become non-sticky.
2. When brushing the egg mixture, it is best not to let the egg mixture flow onto the baking tray, otherwise it will leave a muffled egg mixture on the baking tray.
