Maple Sugar Carrot Bread
by Taste 232
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Cut 200 grams of peeled carrots into pieces and put 130 grams of water in a container.
2. Use a food processor to make a puree.
3. Weigh the high-gluten flour, sugar, milk powder, salt, carrot puree, maple syrup, eggs, and dry yeast. Put them in the mixing bowl of the mixer and mix well. Stir slowly for 2 minutes, and stir quickly until the gluten is formed. (Note that the yeast is not put together with sugar and salt, so as to prevent the yeast from being dehydrated)
4. Add the softened butter, stir the butter slowly, and stir quickly until the dough is smooth and filmy.
5. Put the beaten dough into a container, cover it with plastic wrap, and place it in a warm place for proofing.
6. Proof to double the size.
7. Take 600 grams of the proofed dough, divide it into 12 portions of 50 grams each, and cover with plastic wrap to ferment for 15 minutes.
8. Take a small dough of 50 grams and squeeze it by hand, and then use an exhaust rolling pin to roll it into a large oval dough from the center of the dough upwards and downwards.
9. Turn the rolled dough over and roll it from top to bottom.
10. Roll into an olive shape and pinch the cuff tightly.
11. Knead it into an olive shape that matches the size of the mold. The middle part is relatively thicker, and the sides are thinner.
12. Put the kneaded olive-shaped bread blanks in two sets, with the mouth down, put them into the mold, and cover them with plastic wrap for final fermentation.
13. Ferment to nine minutes full.
14. Brush with a thin layer of whole egg liquid.
15. Put the cut butter stick in the middle of the two doughs.
16. Sprinkle the butter sticks with powdered sugar evenly.
17. Put it in an oven preheated to 180 degrees in advance and bake for 20 minutes.
18. Demould immediately after being out of the oven.
Tips:raw material:
500 grams of high-gluten flour, 25 grams of fine sugar, 10 grams of milk powder, 5 grams of salt, 320 grams of carrot puree,
50 grams of maple syrup, 1 egg, 5 grams of dry yeast, 35 grams of butter
decoration:
An appropriate amount of whole egg liquid, butter, and powdered sugar
Mould:
Sanneng sponge box (anode)
