Carrot Pastry Rolls
1.
Put yeast and sugar in the flour and set aside
2.
3.
I used 150 grams of carrots, added 200 grams of water to make a paste, and used half the amount to make 300 grams of flour, and kept the rest in the refrigerator for next time.
4.
Put the required carrot paste into the flour and stir first
5.
Then knead it into a smooth dough, and make a warm place
6.
About 1 hour, the dough has doubled in size, and the dough has a dense honeycomb shape. If you don’t like the taste of yeast, you can melt 2 grams of baking soda with 1 tablespoon of warm water and pour into the dough. In it, use your hands to make it evenly, so that the steamed pasta will not have the taste of yeast, but a bit old-fashioned
7.
Take out the dough, knead it evenly and ventilate it and divide it into 6 doughs. Knead the dough into a long cylindrical shape and cover it for another 10 minutes.
8.
Let’s make shortbread, add a little salt, a little pepper to the flour, add corn oil and stir to make a thicker paste like this.
9.
Roll out the agent into a long flake shape and coat it with a layer of shortbread, which can be smoothed with a scraper
10.
Roll up the agent again to form a long cylindrical shape, each of which is divided into two in the middle, leaving one side one inch long without cutting. The cut agent is directly twisted into a 2-strand braid.
11.
Then roll up from the cut side, squeeze the remaining side after reaching the top of the head, put the squashed piece under the rolled up flower, and simply organize it.
12.
All the pasta ingredients are ready, put in the steamer, the second time is twice as big, and then start steaming. After 20 minutes of high heat steaming, turn off the heat, and simmer for 5 minutes.
Tips:
Very delicious Hanamaki, with a layer of shortbread and a bit of shortbread flavor.
