Carrot Whipped Cream Short Ribs
1.
Carrot slices are steamed in a steamer for 15 minutes, then take out and let cool. You can steam a little more at a time, and the rest is very delicious for other noodles.
2.
Add carrot slices to the food processor and add water to whipped into carrot puree. Who wouldn't put too much, I used 200g carrots and put about 30g of water.
3.
Take 60g of carrot puree into the bread bucket, add 100g of light cream. Add corn oil, whole egg liquid, salt and sugar.
4.
Sift in the flour and add the yeast. Start the bread-making process for a total of 90 minutes. You can also knead the dough for 30 minutes and take it out for fermentation at room temperature for 1 hour.
5.
The dough is ready in 90 minutes.
6.
Take out the made dough, knead it and let it loose for 10 minutes
7.
Divide the dough into 30g small noodles
8.
Roll each agent into a rectangle, remember to have the same width as the mold you are using.
9.
Roll up.
10.
I used a few cheese molds to drain the rolled agent into the molds.
11.
After the second hair is twice as large, apply a layer of egg liquid (50g of egg liquid is used when mixing the dough, use a large egg, and the rest is just enough for the surface of the coating agent) and sprinkle with almond slices.
12.
Preheat the oven to 180 degrees, put the baking tray on the middle layer, and heat it up and down for 18 minutes. I don't want the bread crust to color, so I just cover it with tin foil.
Tips:
This small bread is very cute, soft and delicious. I don't want the skin of the bread to be colored, so I just cover it with tin foil. If you want to make the bread heavier in color, you can bake it for a while before covering it with tin foil.
The baking time is set according to the performance of your own oven.
