Garfield Carrot Bread
1.
Wash 1 carrot, cut into small pieces, add 100 g of cold water, put it into a food processor or juicer, squeeze it into carrot juice, filter, take 80 g of raw carrot juice for later use, and prepare other ingredients. The flour I use is Arowana high-gluten flour.
2.
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. After covering the yeast powder with high-gluten flour, add sugar, salt, vegetable oil and eggs. Reserve a spoonful of egg liquid, which will be used later. Don't let the sugar and salt directly contact the yeast powder, it will affect the fermentation effect.
3.
Start kneading the dough, knead it into a smooth dough, put it into a larger container, and put it into the lower layer of the daogrs steamer. Because the oven is well sealed, the top of the dough does not need to be covered with plastic wrap and will not dry out during the fermentation process. If you use an ordinary household oven, it is best to cover the surface.
4.
Set the fermentation temperature to 30 degrees and the duration is about 45 minutes.
5.
After the fermentation is complete, you can see that the dough has expanded to twice its size and the surface is moist. Pull open the surface, the organization is in a fine honeycomb shape, and the dough is in good condition.
6.
Take out the dough that has been fermented for the first time, knead it and let it rest for 10 minutes after exhausting, and divide it into 6 large doughs, each about 35 grams, and 18 small doughs, each about 5 About grams. 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.
7.
Put the mold back into the lower grill of the daogrs steaming oven, and reset the secondary fermentation temperature to 32 degrees for 40 minutes. It is enough to ferment the dough to double its size. It can also be fermented at room temperature. The weather is too hot. Just be careful not to over-ferment.
8.
Set the steaming and roasting 3.0 mode, the temperature is 155 degrees, and the duration is 35 minutes, and the heating and baking are started. If you use other ovens, select the upper and lower heating mode at the same time, the actual temperature in the oven will be slightly different, you need to adjust it as appropriate.
9.
After completion, take out the baked bread dough from the oven. The function of steaming and baking 3.0 is really good. The surface of the bread is evenly colored and the expansion is also very uniform, indicating that the firepower in the oven is gentle and uniform, without dripping water, and the skin is thinner and more moist than the single baking function of an ordinary oven. There is no obvious water mark in the furnace and no peculiar smell.
10.
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:
If you want the bread to be soft and delicious, you must use high-gluten flour. I use high-gluten wheat flour for Arowana bread. The flour is fine and 100% imported wheat. The gluten is good. Even if the legendary glove film is not kneaded, the baked bread can be soft and elastic, and has a slight texture. Maixiang, very delicious.
