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1. Steam the old pumpkin to take the meat, knead it with high powder, water, sugar, salt, and yeast until the film is formed, then add butter and continue to knead to the film, cover with plastic wrap and ferment to double size
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2. Prepare the stuffing during fermentation. Steam the purple sweet potato, peel it and mash it. If it’s too dry, add some milk. The butter will melt in water. Mix the purple sweet potato with coconut butter and mix well.
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3. Divide the fermented dough into 40g pieces, round and relax for 10 minutes, roll the dough into triangles, and put purple potato filling in the hollow.
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4. Start rolling from the long side, and finally tighten the mouth. Does it look like a carrot?
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5. Put the shaped bread in the baking tray and put it in the oven for the second time, put two bowls of water, you can see that it is almost twice as big, 180 degrees for 20 minutes, pay attention to the coloring a little bit darker and cover the tin foil!
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Tips:1. The farmer's powder I use is almost absorbent. If you use a golden image, add water
2. The filling can be left unfilled, or you can replace it with something you like, there is no limit!
