1. 1 carrot is steamed and pressed into small sections with a spoon.
2. Put the carrots and 100 grams of yogurt in a food processor to make a paste.
3. Weigh out 160 grams of carrot yogurt paste (add yogurt if you don't have enough), and prepare the rest of the ingredients.
4. Add the flour into the butter and the ingredients, knead it into a dough, then add the butter, knead it to the expansion stage and then knead it into a circle.
5. Put the dough in a basin, cover with plastic wrap, and leave to ferment in a warm place.
6. Fermented to double size
7. The fermented dough is vented and divided into six equal parts and rounded.
8. Drain into a non-stick mold.
9. Ferment in a warm place to double its size.
10. Brush the surface with liquid egg yolk.
11. Sprinkle some almond slices.
12. Preheat the oven to 150 degrees and bake for 35 minutes.
13. After being out of the oven, it will be demoulded and let cool.
Tips:1. Use ordinary yogurt that can be sucked with a straw, and does not need to be thick. Add the carrots and make a paste, it will thicken.
2. Weigh out 160 grams of carrot yogurt paste in front of you. If it is not enough, use yogurt to make up.
3. This formula is the weight of a 6-inch hollow mold.
4. The oven temperature and baking time, please adjust appropriately according to your own oven conditions.
