1. Knead all the ingredients to the expansion stage with the oil method, and ferment them in a warm place to double their size;
2. After the fermentation is complete, divide the dough into 30g small doughs, and roll the dough round and cover with plastic wrap to air for 15 minutes. I made a few meal packs for the remaining dough;
3. Tap the dough to exhaust air, rounding and shaping;
4. Put it in the mold and put it in a warm place;
5. After the second heating is completed, put it into the preheated oven, 170 degrees and 20 degrees. For the specific time and temperature, please refer to your own oven.
Tips:Please increase or decrease the water content appropriately according to the water content of carrot puree.
