Carrot Toast
1.
Rub the shredded carrots into filaments and set aside
2.
Add the remaining carrots and water to the wall breaker to make carrot juice
3.
Add all liquid ingredients to the cook machine
4.
Put in other ingredients except butter
5.
After using the oil method, knead the dough to the complete stage
6.
Shape it into a circle and put it in a suitable container
7.
Fermented to double the size in an environment with a temperature of 28°C and a humidity of 75% to 80%
8.
After the dough is exhausted, divide it into four parts (only two of them are taken in the picture), and let it stand for 15 minutes
9.
Roll the proofed dough into an oval shape and turn it over
10.
Roll up from one end and let it stand for 20 minutes with your mouth facing down
11.
After wake up, roll it out again and turn it over
12.
Rolled up from one end, closed mouth down
13.
Put it in a 450g toast box and ferment for 1 hour in an environment with a temperature of 36°C and a humidity of 75% to 80%
14.
Ferment to nine minutes full, put it in the preheated oven, bake at 180°C for 35 minutes, and immediately demould and cool after being out of the oven
Tips:
1. Different varieties of carrots have different water content. When adding flour after juice extraction, you can reserve about 10g in advance, and add it according to the water absorption of your own flour.
2. One egg in the formula is of medium size. The shell weight is generally about 55-60g, and the shell weight is about 50g. If the egg is too large, the amount of other liquids needs to be appropriately reduced.
3. When making Yamagata toast, pay attention to the coloring of the surface. Generally, half of the baking time, after the surface is colored, you can cover it with tin foil, so as not to burn the surface to affect the appearance and taste of the finished product.
4. Please adjust the baking time and temperature according to the temper of your own oven.
