Carrot toast

Put the flour into a bread pan, place the sugar and salt diagonally.

Add an appropriate amount of water and use chopsticks to stir the flour slightly so that the flour will not fly around when kneading the dough.

Select "Dumpling Dough", the default program is 30 minutes (I personally think that the "dumpling dough" of my bread machine is much stronger, which can make the dough develop faster. You should choose according to your own situation. If you don't have a bread machine and knead the dough by hand, you can also beat the dough while kneading the dough).

After the dough is mixed, let it sit for 30-60 minutes, leaving plenty of time for the dough to develop.

Peel and shred carrots.

Put it in a steamer and steam over high heat until soft, about 20 minutes (cut carrots into shreds, the steaming time will be shorter, it will soften quickly and save gas).

After waiting for dozens of minutes, put the steamed carrots into the bread bucket, add yeast, continue to select the dough kneading program, and wait for 30 minutes.

The mixed dough can already be pulled out into a thin film (do not add yeast when the dough is resting for the first time to avoid waking up when the gluten appears).

Add butter and continue kneading for 30 minutes.

After the program, the dough can be easily pulled out of the film.

Now place in a warm place to rise until doubled in size.

Take out the risen dough and knead it to deflate the air.

Divide into three small doughs and rest for 20 minutes (spray water on the surface of the dough or cover with a layer of plastic wrap to prevent it from drying out).

Take one of the dough balls and roll it into the shape of an olive.

Wrap both sides of the dough sheet back, press tightly, and roll it out evenly with a rolling pin.

Roll it down along one section of the dough and spray a little water on the closing area to make the closing area more firmly adhered.

Make all the dough and put it into the toast box.

Set the oven temperature to about 30-40 degrees, set the fermentation setting, add two cups of hot water, put the toast box into the toast box for the second fermentation.

After the second fermentation, the dough inside has already filled the entire toast box, and the lid of the toast box cannot be pushed.

Preheat the oven to 180 degrees, place the toast box on the lower shelf, and bake for 40 minutes.

Take out the baked bread and put it on the grill to cool naturally. After it is completely cool, put it into a fresh-keeping bag and eat it the next day.

Of course, you can make it into a sandwich (I added some eggs, cucumbers, and tomatoes to make breakfast more nutritious).

Or just have some jam.

Ready to eat~

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