1. Carrot residue squeezed out from a juicer
2. Pour the noodles and carrots into the pot
3. Add salt basin, eggs, carrot juice, yeast, sugar, milk powder to the basin, and knead all the ingredients into a dough
4. Cut the butter into small pieces and add to the dough
5. Knead into a smooth dough
6. Cover with plastic wrap
7. Put it in the oven to ferment to twice its original size
8. Fermented dough
9. Divide the dough into three even strips
10. Braid from top to bottom. Pinch the two ends tightly
11. Make it into a garland shape and put it in a baking dish
12. Perform a second fermentation to double the original size
13. Brush with whole egg liquid
14. Preheat the oven at 200 degrees, the upper and lower heat, 180 degrees, and bake the middle layer for 25 minutes
15. Finished product
Tips:The temperature is determined according to the baking phase of your home. The water absorption depends on the water absorption. Also, the carrot residue contains water, so pay attention to the water volume.
