# Fourth Baking Contest and is Love to Eat Festival# Carrots and Floss Bread

Name: # Fourth Baking Contest and is Love to Eat Festival# Carrots and Floss Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: (Bread) 270g High-gluten flour; 70g Low-gluten flour; 25g milk powder; 130g carrot; 90g water; 3g salt; 35g Caster sugar; 4g Dry yeast; 35g butter; (Filling inside) 50g Pork floss; 110g Salad dressing; (Surface decoration) 6g Cooked white sesame; 55g Whole egg liquid

by Anbao's Tiger Mom

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Since I started baking myself, I rarely buy bread, cakes and other snacks outside. One day I missed a meal because of a meeting and get off work late, so I went to the bakery and bought a bag of carrot snack packs for dinner. It looked very beautiful. As a result, I couldn't eat it anymore after one bite. It was not tasty. I would rather be hungry. The bag of bread ended up in the trash.
Today I was free, so I tried to make it by myself. It was successful, and it was soft and delicious. Anbao still wanted to eat it after eating one. Haha, I think it’s because he has his favorite pork floss in it.
This bread is golden and beautiful, full of carotene. "

# Fourth Baking Contest and is Love to Eat Festival# Carrots and Floss Bread

1. 1. Peel and cut carrots into the cup of the wall breaker, pour water, select the stirring function to stir for 40 seconds, and stir into a delicate carrot puree;

# Fourth Baking Contest and is Love to Eat Festival# Carrots and Floss Bread recipe

2. Pour the carrot puree into the bread bucket, and then put the ingredients except butter in the bread body into the bread bucket in the order of liquid first, then solid. Put salt and sugar on the four corners, dig a hole in the middle of the flour to put dry yeast, and start the dough mixing program ；

3. After the kneading is finished, put in the butter cut into small pieces, and continue to start the kneading process;

4. After kneading the dough, start the fermentation process, and the fermentation will be twice as large. If you poke a hole in the middle without shrinking, the fermentation is complete;

5. The fermented dough continues to start the kneading process and the dough is exhausted for 5 minutes, then divide it into 12 equal parts and knead the dough, cover it with plastic wrap and let it stand for 15 minutes;

6. Take out a dough and roll it into a tongue shape

7. Spread an appropriate amount of salad dressing and put on the pork floss;

8. Roll from top to bottom while rolling and tightening at both ends to form an oval shape;

9. Wrap everything and put it in the oven to start the fermentation function and carry out the second fermentation;

10. Take it out when it is twice as large as it is fermented, and brush with a layer of egg liquid;

11. Sprinkle with white sesame seeds;

12. After the oven is preheated, bake the middle layer at 180 degrees for about 16 minutes.

Tips:
1. When the baked bread is cooled to a little temperature, it is sealed and stored, so that the bread can remain soft.
2. During the baking process, color it to your liking and cover it with tin foil to avoid over-coloring.