Carrot Toast

Name: Carrot Toast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 10g milk powder; 3g salt; 90g Carrot puree; 110g water; 30g Sugar; 30g egg; 5g yeast; 24g butter

by Sister Guoming

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Is there anyone who is not so fond of carrots, but knows that it is indeed a good thing to eat. If you can make it more delicious, why not do it? Add a proper amount of carrots to the bread. The baked toast is beautiful with dots of orange, and the taste of carrots is hardly reflected in the bread. I heard that a kid picked out all the carrots his mother put in the dish quickly and threw it away. If this can pick out all the carrots in such a highly permeable carrot toast, I admire you.

Ingredients

300g High-gluten Flour
10g Milk Powder
3g Salt
90g Carrot Puree
110g Water
30g Sugar
30g Egg
5g Yeast
24g Butter

Carrot Toast

1. Put all the ingredients in the main ingredient into the mixing tank, beat them into a dough, and continue to beat until the dough has increased elasticity and the surface is smooth; cut the B-butter into small pieces and add it to the dough, and continue stirring until the dough is fully expanded. Ferment in a warm and moist place to twice its size; take out the dough that has been fermented to twice its size, gently press the dough with your hands to let the large bubbles out, divide into two, round and relax for 10 minutes

2. Roll the two pieces of dough into an oval shape with a rolling pin and roll them into a roll. Pour into the toast mold for final fermentation; preheat the oven to 180 degrees; brush a layer of egg liquid on the surface of the fermented dough. Put it in the lower part of the oven and bake for about 30 minutes

Tips:
1. The amount of water may be slightly adjusted according to the water content of carrots;
2. The proportion of carrots should not be too much, otherwise it will affect the gluten of the dough and not reach the complete stage.