# Fourth Baking Contest and is Love to Eat Festival# Carrots and Bagels
1.
Homemade fruit strain: Fry 250 grams of water until it boils, cool to 35 degrees, pour 60 grams of raisins and 5 grams of honey into warm water and stir evenly, put them into a sterilized glass bottle, cover with aluminum foil but do not seal it. Incubate at about 30 degrees at room temperature.
2.
Shake it once a day, and the raisins will float for 3-4 days, and there will be many small bubbles around, smelling a little wine, and the fruit strains will be cultivated.
3.
Take 200 grams of strain and mix with 200 grams of flour, ferment at room temperature for about 4 hours, then add 100 grams of noodles and 100 grams of water and mix well, and after 4 hours at room temperature, add 100 grams of noodles and 100 grams of water and mix well. When it is done, put it in a sealed container and put it in the refrigerator to ferment at low temperature. It can be used in about 2 days. Take 55 grams of homemade yeast for use.
4.
Make carrot puree: chop 160 grams of carrots, squeeze 100 grams of orange juice, and 20 grams of honey into a food processor to make carrot puree. Take 160 grams for later use.
5.
Prepare the main dough materials, pour all the ingredients except yeast powder and flour into the basin, mix well, then add the flour and yeast powder and mix well, knead it into a smooth dough, and pull it apart to show a film state.
6.
Cover with a damp cloth and leave it at room temperature for about 1 hour and 40 minutes or twice as large as shown in the picture. Take out the dough and let it out. The total weight is 680 grams. It is divided into 8 equal parts, each 85 grams rounded, covered with a damp cloth and proofed in the middle for 30 minutes. .
7.
Dough shaping: take one flattened and roll it into an oval shape, roll it up from the beginning, and then knead it into a strip, connect the dough to form a circle, open one end and squeeze it by hand, stick it on the other end, and pinch the joint tightly.
8.
Cover with a damp cloth and let it ferment for 20-30 minutes at room temperature. Start the pot and boil water. Add 50g of sugar. When the water boils, change to low heat. Put the bagels in easily. Boil the top for 30 seconds, turn over and cook for another 30 seconds. , Pick it up and put it on a baking tray lined with tin foil.
9.
Preheat the oven, the upper and lower heat is 180 degrees, add the dough and bake for 16-18 minutes. I grilled them on 2 trays, and 4 on each tray.
10.
Golden color, mellow and full!
11.
Q-bomb taste, orange scent!
12.
Rich in nutrition and extremely healthy!
Tips:
1. This kind of bread is relatively complicated to make, as long as the strains are ready, it will be easy, and the amount of strains can be halved.
2. I made changes to the formula on the basis of the original recipe, and our flour has poor water absorption.
3. Add the flour little by little, stirring while adding, leaving about 10 grams for adjustment. In addition, the temperature of the oven should be adjusted by yourself.
4. The hot noodles technology is added to the original recipe. I think the finished product is a bit sticky. The second time I did not add hot noodles, it tasted better.
5. When eating, it can be cut into two crosswise, spread with jam or cheese, or sandwiched with lettuce, ham, etc. as a sandwich.
