#第 Season Baking Contest and is Love to Eat Festival#carrot Meal Buns

Name: #第 Season Baking Contest and is Love to Eat Festival#carrot Meal Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 270g High fan; 25g Caster sugar; 10g milk powder; 125g carrot juice; 10g White sesame; 1g salt; 2.5g yeast; 1 piece egg; 25g Corn oil; 10g Coconut

by salila82

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Now is the time when new carrots are on the market in large numbers. Buy some home, whether for juice or for baking, the color is particularly beautiful. Secondly, carrots have great sweetness, which can bring natural sweetness to food. What I made today is a small carrot meal bag. It is small in size and has a yellow-orange-orange color that makes people appetite. In fact, it is also beautiful on the inside, with fine organization, soft and sweet taste. The pro you like may wish to try it. "

#第 Season Baking Contest and is Love to Eat Festival#carrot Meal Buns

1. Add a little water to the carrots and beat them into a juicer.

2. Except for the white sesame seeds and the minced coconut, put all the ingredients into the chef's machine to neutralize the noodles.

3. Hecheng can pull out the film, which is the complete stage.

4. Cover with a damp cloth and place it in a warm place for the first fermentation until it is twice as large as the original.

5. Take out the dough and vent it, divide it into equal parts, and round it.

6. Take a piece of dough and roll it out.

7. Roll it up from top to bottom and wake up for ten minutes.

8. Place the dough rolls vertically, with the opening facing upwards, and roll them up from top to bottom.

9. Put it in the baking tray for the second fermentation.

10. Ferment it for the second time to 1.5 times its original size, brush the surface with a layer of egg liquid, and sprinkle with white sesame seeds or minced coconut.

11. Preheat the oven in advance, with hot air at 180 degrees, about 18 minutes.

Tips:
Because the water absorption of each type of flour is different, so don't put carrot juice in all at once, reserve about 10 grams of weight, increase or decrease according to the degree of dryness and wetness of the dough.