1. Sugar, salt and liquid materials are put into the bread bucket, and then the bread powder, milk powder, and yeast are put in.
2. Mix them into flocs, start the "kneading" program, knead them into a dough, put in the butter and continue to knead, knead out the thick film and proceed with basic fermentation. When fermenting, put the carrots in a food processor and grind them.
3. After the basic fermentation is completed, the dough is vented and knead well, add appropriate amount of chopped carrots, knead again, cover with plastic wrap and proof for 10 minutes.
4. After proofing, divide the dough into 20 equal parts, put them in the baking tray, and prepare for the second fermentation.
5. Put it into the oven to complete the second fermentation, it's already fat!
6. Brush the surface with sugar water and sprinkle a little coconut.
7. Put it into the middle and lower level of the oven at 160 degrees for about 20 minutes.
8. After baking, let it cool naturally, put it in a food bag when the temperature is about the same as your hand, and keep it tightly. Eat it as soon as possible without any additives!
