Garfield Carrot Bread
1.
Wash 1 carrot, cut into small pieces, add 100 g of cold water, put it in a food processor or juicer, squeeze it into carrot juice, filter, and take 80 g of raw carrot juice for later use.
2.
Weigh and prepare other ingredients, sift Arowana bread with wheat flour and set aside.
3.
Pour the carrot juice into the bucket of the cook machine or bread machine (you can also make the dough manually), and pour the yeast powder.
4.
After covering the yeast powder with arowana high-gluten powder, add sugar, salt, vegetable oil and eggs. Reserve a spoonful of egg liquid, which will be used later. Don't let the salt and sugar directly contact the yeast, it will affect the fermentation effect of the yeast.
5.
Begin to knead the dough and knead it into a smooth dough, put it in a larger container, put it in the lower part of the oven, set the temperature to 30 degrees, and leave it for about 45 minutes. The steaming oven I use is well sealed during the fermentation process, and the surface of the dough will not dry out. If it is an ordinary household oven, it needs to be covered with a layer of plastic wrap.
6.
After fermentation is complete, the dough swells to almost twice its size. Press the surface with a finger, the traces will not shrink and collapse, and the surface will be pulled apart, and the tissue is in a dense honeycomb shape, indicating that the first fermentation is complete.
7.
Take out the dough, knead and exhaust, cover it, let it stand for about 15 minutes, and divide it into 6 large doughs, each about 35 grams, and 18 small doughs, each about 5 grams. .
8.
First knead 6 large doughs into a spherical shape and place them in the middle of the mold. Then knead the small dough into eyes and ears. Dip a little egg liquid on the bottom and stick it in the right place of the big dough. The dough at this time has a smooth surface and no obvious bubbles.
9.
Put the mold back into the lower grill of the oven, set the secondary fermentation temperature to 32 degrees, and ferment for about 40 minutes. After the dough has risen to double its size, you can start baking.
10.
Set the tender roasting mode (please select the heating mode of the upper and lower tubes at the same time for the ordinary oven), the temperature is 155 degrees, and the duration is 35 minutes, and the roasting starts.
11.
After completion, take out the baked bread dough from the oven. It can be seen that the expansion is very uniform, indicating that the flour is very gluten.
12.
Take out the bread dough from the mold and place it on a drying net to cool. Cut the black and white chocolate into small pieces, put them in a small piping bag, and draw the Garfield pattern.
Tips:
Take a look at the tissues. It is soft and elastic, tastes sweet, delicious and nutritious, great. In summary, using Arowana bread with high-gluten flour to make bread is really time-saving and labor-saving. The requirement for noodles is not high, and novice cooking skills can easily hold it. If you want to make healthy and additive-free bread for your children, choose this high-gluten flour. Remember to buy a few more packs at once, because a pack of 500 grams of Arowana high-gluten flour can make two Garfield buns with a diameter of 20 cm, which is only enough for a child to eat for two or three days.
