Winter Lettuce ---------carrot Puree Small Meal Bag
1.
Carrots are cooked or steamed and pressed into puree.
2.
All ingredients except olive oil are put into the bread machine.
3.
Knead after the oil method to the expansion stage.
4.
The basic fermentation is 2 to 2.5 times larger.
5.
After the fermented dough is exhausted, divide it into 50 grams, knead it round and relax for 15 minutes.
6.
The loose dough is rolled into a cowshed.
7.
Roll into an olive shape.
8.
Arrange into the baking tray for final fermentation.
9.
Ferment to double the size.
10.
Preheat the middle layer of the oven at 180 degrees for 18 minutes.
Tips:
Remember to cover with tin foil after coloring.