Carrot Shredded Breakfast Bread

Carrot Shredded Breakfast Bread

1. Prepare the ingredients, bread flour, carrot shreds, butter, sugar, salt, dry yeast powder, eggs (there are 3 eggs on the picture, I made two servings, all need 2 eggs, 1 is the last to brush the egg liquid use).

2. Add the water, you can feel the heat slightly with your fingers, add the dry yeast powder and stir until the dry yeast powder is completely melted.

3. Add the eggs, beat the eggs and the yeast powder water well.

4. Bread flour, sugar, salt, mix well and prepare for kneading.

5. Quickly knead the noodles for 5 minutes (my blender is divided into 5 gears, I chose 3-4 gears).

6. Then slowly mix the noodles for 3 minutes, (1st gear).

7. Add butter (naturally softened) and stir slowly for 3 minutes.

8. Add the carrot shreds and stir slowly, about 1-2 minutes.

9. The reconciled noodles are probably what they look like in the picture.

10. Cover with plastic wrap and leave for 15 minutes.

11. The noodles are relatively sticky, so I repeatedly pull several times to remove the bubbles.

12. Sprinkle some flour on the panel, because the noodles are soft, you can pour it directly on the panel.

13. The dough is sticky. Sprinkle some flour in an appropriate amount, not too much.

14. Divide the dough into 12 portions (the size can be 12, 15, or more according to your preference), lightly roll them into balls, and place them on the baking tray without too much spacing.

15. Cover with plastic wrap and let the dough rise for 30 minutes.

16. Egg liquid, 1 egg, 4 teaspoons of milk, a little salt, beat well, and brush the surface of the bread.

17. Oven temperature 200, bake for 15 minutes.

18. The soft carrot bread is fragrant, sweet and not greasy.

Tips:

1. If there is no kneading machine, ordinary mixers can be used, but the horsepower is not enough, and it feels very difficult when mixing.
2. Don't squeeze the carrot shreds, the carrot water will make the bread softer
3. Don't knead the dough