1. Use wheat flour, carrot powder, salt, yeast powder, and 20 degrees water to knead into a smooth dough. Spread a slightly damp cloth and carry out the first fermentation in a warm and airtight space: 1 hour and 30 minutes.
2. After the first fermentation is over, divide it into 12 small doughs and let stand for 15 minutes.
3. After standing, roll the small dough into a round dough, which is slightly thicker in the middle like a dumpling wrapper.
4. Put the prepared curry paste in the middle of the dough.
5. Tighten the mouth of the dough and wrap it into a dumpling shape. Spread a slightly damp cloth and carry out the second fermentation in a warm, confined space: 1 hour and 30 minutes.
6. After the second fermentation, sprinkle the raw wheat flour evenly with a sieve.
7. Preheat the oven for 10 minutes in advance, then pour about 50 grams of water into the empty baking pan at the bottom, then put it in the baking pan with bread, and heat up and down at 230 degrees for 18 minutes.
8. After the bread comes out of the oven, let it cool naturally.
9. Slitting effect
