Medium Carrot Toast

Name: Medium Carrot Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 175g High powder (medium species); 100g Water (medium species); 2g Yeast (middle species); 5g Milk powder (medium species); 75g High flour (main dough); 15g Olive oil or salad oil (main dough); 1g Yeast (main dough); 70g (reserve a small portion first, and add it as the case may be) Carrot puree (main dough); 2g Salt (medium species); 31g Sugar (main dough); 2g Salt (main dough); 20g Milk powder (main dough)

by Manxiang Hut

4.6 (1)

Favorite

4

Difficulty

Normal

Time

2h

Serving

2

In the cold south, where there is no heating, making bread, especially toast, has become more time-consuming. At this time, you can consider using the medium-type refrigeration method. The medium-type seed is prepared the night before, and the room temperature will be heated for an hour and then put in the refrigerator. You can save a lot of time if you take it out to do it at home, and it also saves the trouble of higher temperature requirements in the direct method. The olive oil used for this toast is added with carrot puree, which is more nutritious and healthy. "

Medium Carrot Toast

1. Knead the material of the middle kind of dough into a smooth dough, leave it at room temperature for one hour, and then ferment under refrigeration for more than 17 hours, not more than 72 hours.

2. Use a food processor to puree the carrots, set aside a little, add other main dough materials, and add the medium-species dough torn into small pieces.

3. After kneading to the complete stage, relax for 30 minutes.

4. Divide the dough into 3 equal parts and roll them round, cover with plastic wrap and relax for 15-20 minutes.

5. Take a portion of the dough, roll it into an oval and turn it over.

6. Fold the ends in half toward the middle.

7. Longer and thin the bottom edge.

8. After being rolled up, the bottom edge is facing down.

9. After all three are done, put them in a toast mold and cover with a damp cloth.

10. In the oven fermentation gear, put a plate of hot water in it (you can change the hot water several times in the middle), and send it until you press it by hand without rebounding and slightly tension.

11. Put it into the lower layer of the preheated oven, 180 degrees for about 35 minutes, cover the tin foil according to the coloring situation in the middle, and adjust it according to the condition of your own oven.