1. Prepare all the ingredients for making carrot bread, and weigh 130 grams of carrot juice;
2. Put all the ingredients for making bread into the chef's machine;
3. Use the 1st gear function to mix into a dough, change the 3rd gear to mix until the dough comes out of the mold, the time is about 20-25 minutes;
4. Take out the stirred carrot dough and place it on the baking tray, cover it with plastic wrap, and put it in the oven to proof for 30 minutes;
5. Take out the fermented carrot dough to twice the size of the original;
6. Divide the fermented dough into 50g small doughs, knead and relax for 10 minutes;
7. Take appropriate amount of chopped carrots and pork floss and add appropriate amount of salad dressing;
8. Stir it with your hands into a uniform minced pork filling;
9. Take a small dough and roll it out with a rolling pin, and put an appropriate amount of minced pork filling;
10. Wrap the minced pork filling into the dough (put the four fingers of both hands together, squeeze the dough from the outside to the inside, and close the mouth);
11. Flatten the closed bread dough;
12. Arrange into the baking tray, with the closing of the bread facing downwards;
13. Spray an appropriate amount of water mist on the bread dough, and enter the oven for final fermentation, which takes about 30-45 minutes;
14. Take out the fermented bread embryo and decorate with appropriate amount of floss and carrot;
15. Squeeze an appropriate amount of salad dressing;
16. Put it in the middle layer of the oven preheated at 180 degrees, heat up to 180 degrees, lower the heat to 160 degrees, and bake for about 15 minutes;
17. When the surface and bottom of the bread are colored, immediately take out the baked bread and shake the pan to prevent the bread from cooling down;
18. Brush the toasted bread with a layer of oily sugar water to increase the gloss of the bread!
Tips:1. The butter should be softened, which is conducive to dough mixing;
2. When kneading the dough with a chef machine, you must use gears 3-4 to make the dough come out of the glove film. If there is no chef machine, you can use a bread machine to knead the dough for 45 minutes;
3. You can practice the technique of dough filling a few more times, so you have to understand it yourself;
4. When the bread undergoes the final fermentation, it should be fermented to twice the size of the bread embryo when the fillings are just wrapped; if the fermentation is too large, the fermentation will be over-fermented, the bread will become sour, the texture will be poor, and the taste will not be good;
5. The last step of brushing the oil and sugar water is to keep the bread moist and increase the luster; the preparation of the oil and sugar water: 10 grams of white sugar, 30 grams of salad dressing, 30 grams of boiled water, mix well together!
