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 and ferment in the oven to twice its original size
7. Fermented dough
8. Divide the dough into three even strips
9. Braid from top to bottom. Pinch the two ends tightly
10. Make it into a garland shape and put it in a baking dish
11. Perform a second fermentation to double the original size
12. Brush with whole egg liquid
13. Preheat the oven at 200 degrees, the upper and lower heat, 180 degrees, and bake the middle layer for 25 minutes
14. Finished product
Tips:The temperature is set according to the baking phase of your own home
The amount of water depends on the amount of water absorption, and the carrot residue contains water, so pay attention to the amount of water
