Chinese Food
Carrot breakfast bag
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It's a soft and fragrant carrot breakfast bag. You can't get tired of it. Added a lot of carrot mud. Healthy and delicious. Even if put on 2 days. Still so soft. The recipe was changed from Mr. Jin Dawang. The original recipe used 50g carrot mud. I frantically increased it to 90g. Of course, the water volume was adjusted accordingly.
Cooking ingredients
Cooking Steps
Step1:Cut carrot slices and steam them on a steaming stand. Press them into carrot puree with a spoon. (I use a cooking machine) cool them for later use. Mix all materials except butter until the thick film can be pulled out. Add the butter. Mix until the transparent film can be pulled out completely.
Step2:Cover with plastic wrap and ferment to twice the size at room temperature.
Step3:Air out the dough. Divide into 12 equal parts and roll. Cover with plastic wrap and relax for 10 minutes.
Step4:Roll it into an inverted triangle.
Step5:After turning over, roll up from the thick end. Pinch and tighten.
Step6:Drain into the baking tray. Wake up for about 45 minutes.
Step7:Spray the fermented dough with water. Send it to the preheated oven. The middle layer is 175 ℃ for 20 minutes. Color the tin paper on the back cover.
Step8:Please keep it sealed after cooling.
Cooking tips:1. Reserve 10 ml of water first. Consider whether to add it according to the dough situation. 2. Please adjust the temperature according to your oven. There are skills in making delicious dishes.
