1. All the ingredients are ready, chopped carrots and walnuts are put into the food processor and coconut milk is added to make a vegetable puree
2. Except butter, put all the ingredients in a container, knead into a dough, and pull out a thick film
3. Add butter to pull out the film, expanding stage
4. Put it in a container, ferment for the first time, and make a dough 2 to 3 times larger
5. I didn’t take this picture well, it should be after the fermentation is good, poke it with your finger, and it will be good if it does not rebound or shrink.
6. Divide the dough into the same size, let it rest for 15 minutes, then roll the dough into a carrot shape
7. Use a rolling pin to roll the dough from top to bottom
8. Put it in the oven for the second fermentation to double the size, put a bowl of water in the oven to increase the humidity
9. Preheat the oven at 180 degrees, 15 minutes, cool down, put it in a fresh-keeping bag, and eat it again.
Tips:Each oven has a different temper, just look at the surface and it’s fine.
