Carrot Rolls
1.
Wash the carrots, cut into pieces, and squeeze the juice.
2.
Put the carrot juice and the whole egg liquid into the bread bucket.
3.
Add bread flour, salt in one corner, sugar in the opposite corner, and yeast powder in the center.
4.
Install the bread bucket, start the imix program, knead the dough for 20 minutes, and add the softened butter.
5.
Start the imix program again and continue to knead for 15 minutes. A very tough film can be pulled out.
6.
Collect round dough, put it in a large bowl, cover with plastic wrap and ferment.
7.
Ferment at room temperature to 2-2.5 times larger.
8.
Take out the press exhaust, divide into 8 equal parts, and round them separately. Cover with plastic wrap and relax for 20 minutes.
9.
Take a portion of the dough, knead it into a drop shape, press it flat, and roll it out. You can hold the bottom with one hand and roll it out slowly with the other.
10.
Turn it over and roll it up.
11.
The bottom is glued tightly.
12.
Place in the baking tray.
13.
Put it in the oven, put a plate of hot water under the baking tray, ferment to 1.5 times its original size. Preheat the oven, brush the surface with egg water, and sprinkle with white sesame seeds.
14.
Put it in the middle and lower part of the oven, increase the heat to 180 degrees, lower the heat to 185 degrees, and bake for 15-18 minutes. Cover the tin foil after the color is satisfied.
15.
The bread is out of the oven.
Tips:
When shaping bread rolls, do not roll too loose or have holes, and do not roll too tight, which will affect fermentation and will easily expand during baking.
