1. Pour the noodles and carrot residue into the basin
2. Add salt to the basin
3. Add caster sugar in the basin
4. Add milk powder to the basin
5. Add yeast to the basin
6. Add carrot juice to the basin
7. Add eggs in the basin and mix well
8. Add water to the noodles
9. Knead into a smooth dough
10. Cut the butter into small pieces and add it to the dough
11. Knead into a smooth dough
12. Cover with plastic wrap, put in the oven, ferment, and send to twice the original size
13. Divide the dough into thirds
14. Roll into a tongue shape
15. Roll into roll
16. Put it in the toast box
17. Second serve until eighty or nine minutes full, rinse with egg wash
18. Preheat the oven at 200 degrees and bake at 180 degrees for 35 to 40 minutes
19. Finished product
Tips:Carrot residue contains water, and the water needs to be adjusted.
