Carrot Meal Bun

Name: Carrot Meal Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 245g Flour; 30g White sugar; 3g yeast; 100g carrot juice; 25g Unsalted butter; 2g salt; 49g Whole egg liquid; Some almond slices

by Sheep kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Recently, I like to make bread with carrot juice. It's golden and golden. It's very lovely!
The carrots used this time are very large, and the color of the finished product is far less golden than the last one. It seems that when you buy carrots, you should choose dark ones.
The bread paper cups bought online are a bit big, and about 63 grams of dough is put in, and it’s not full when it comes out of the oven.
Still have to practice more bread shaping, the finished product is not very good.
Later, I looked for the plastic surgery method of olive buns, and felt that the whole wheat walnut buns of Sister Freedom were introduced in detail. (Fold on the top, fold the bottom, then fold it in half, pinch it, and rub it again). Practical, you can adjust the chubby olive shape between the pointed ends of the logo~~~ You can go to her blog to search for it.
Patrice 9500 bread machine kneading is very powerful, the imix program is continuous kneading, fast and efficient. I usually choose 2 imix programs to knead the dough, the dough can be pulled out of a large piece of tough film~~~In other words, I like to play with the dough and stretch the film~~That feeling, I really enjoy it! "

Ingredients

Carrot Meal Bun

1. Juice the carrots and put them in the bread bucket together with the egg liquid.

2. Add flour, sugar in one corner, salt in the opposite corner, and yeast in the center.

3. Install the bread bucket, start the imix kneading program, add softened butter after 20 minutes.

4. Knead for another 20 minutes, inspect the dough, you can pull out the film.

5. Take out the dough and round it up, put it in a large bowl, and cover with plastic wrap to ferment.

6. Fermented to 2-2.5 times the original size.

7. Take it out and press for a while to exhaust, divide into several equal parts, roll round, cover and relax the cling film for about 20 minutes.

8. Take a portion of the dough, flatten it, and roll it into an oval shape.

9. After turning it over, thin the bottom edge and roll it up.

10. Pinch tightly at the cuff and rub both ends to form an olive shape.

11. Put it in a paper cup and put it on a baking tray.

12. Put the baking dish into the oven, put a dish of hot water on the bottom layer, close the door, and let it rise to 1.5-2 times its original size. Preheat the oven at 180 degrees, brush a layer of egg water, and sprinkle almond slices.

13. After the oven has been preheated, put the baking tray into the middle and lower level of the oven, and fire up and down at 180 degrees, and bake for about 18 minutes. After the color is satisfied, cover with tin foil.

14. The bread is out of the oven. After airing to lukewarm, put it into a fresh-keeping bag and seal it for storage. You can freeze it if you can't finish it at a time. When you eat it, bake at 120°C for 15 minutes.

Tips:
The amount of liquid is added according to the water absorption rate of the flour, and the baking temperature should also be adjusted according to the temper of your own oven.