Chinese Food
Carrot cream roll
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Soft to the bewildered carrot cream roll bread. It's cute on the outside. The taste is just like the above. This bread is really super fluffy and light. It wants to float in the clouds. The inspiration of bread originated from the popular Japanese milk roll. On the basis of it, I have made some changes and added carrot mud. Not only in nutrition, but also in making the finished product more golden and beautiful.
Cooking ingredients
Cooking Steps
Step1:Above is a Polish species made in advance. There are many big bubbles on the surfac
Step2:Carrots need to be steamed and softened in advance. They need to be mashed. They can be used after being completely cooled. It is recommended to make them with Polish seeds in summer. Put them in the refrigerator for cold storage first.
Step3:The main dough materials (except butter) are all put into the chef's machine. Polish seeds are also added. Knead the dough to the extended state, that is to say, the thick film can be pulled out.
Step4:Then add butter and knead until fully extende
Step5:The state is as shown in the figure. It can pull out the thin and unbreakable glove fil
Step6:Roll the dough and put it into the container and cover with plastic film for one fermentation. About 25 degree
Step7:Fermentation to Two point five Double large. Hand dipped dry powder does not collapse and does not rebound (collapse represents excessive fermentation. Rebound represents insufficient fermentation
Step8:Button out the dough and gently press to ven
Step9:It's divided into 5 small dough and rolled. Cover with plastic wrap and wake up for 15 minutes (I double it, so it's 10
Step10:Wake up and take a dough and roll it into a tongue.
Step11:Turn over. Fold the two heads in the middl
Step12:Rotate 90 degrees. Turn to rectangle agai
Step13:The two heads are rolled up in the center.
Step14:Put it into the baking tray in turn, cut the mouth, and then ferment twice. Ferment until One point five Double the siz
Step15:Put it into the preheated oven after fermentation. Heat it up and down for 165 degrees. Bake for about 18 minutes. Cover the tin paper in time if you are satisfied with the color
Step16:Bake and take it out. Place it in hand temperature and seal it for preservation
Step17:Finished product
Step18:Finished product
Step19:Finished product
Step20:Finished product
Cooking tips:The fermentation of Polish species does not depend on the time and state. The surface is in the form of large bubbles. The bottom group is in the form of honeycomb and can be used for drawing. Room temperature fermentation, cold fermentation can be. According to personal schedule and preferences to decide. There are skills in making delicious dishes.
