Sunflower Carrot Bread

Overview

When I first saw this sunflower pattern, I had the urge to make bread immediately. I struggled with it several times from conception to completion. From the picture, it looks like a pie. If you want to complete such a large pattern, flour is definitely indispensable. If there is too much flour and it will not ferment, then you must add more butter and baking powder. How much should you add? What should I do if it comes out hard? I was so confused, but finally chose fermentation. Use carrot puree for color and homemade yeast to add flavor, so you have this sunflower carrot bread. During the production process, I was worried that too much fermentation would affect the layered appearance, so I tried to shorten the time and finish it quickly. I was not disappointed the moment the bread came out of the oven, and I was reluctant to cut it until the photo was taken.

Tags

• baking
• carrot puree
• cream cheese
• high gluten flour
• homemade yeast
• olive oil
• red bean grains
• white sesame
• white sugar
• yeast powder
• salt

Ingredients

Steps

1. 1 Prepare a carrot and an orange. Use 130 grams of chopped carrots and 80 grams of juice from the oranges. Add a small spoonful of honey to a food processor and add about 10 grams of honey. Beat the carrots into puree and take 130 grams for later use;

   

2. 2 Homemade yeast: There are detailed instructions in my carrot bagel bread recipe, which I learned from a Taiwanese bread book. According to the author: it is the soul of my bread making. With its soft texture and unique flavor, I will feed it once a week;

   

3. 3 Prepare other ingredients, pour the ingredients except flour and salt into the basin, stir evenly and let it sit for a while, add flour and salt, stir until it becomes flocculent;

   

4. 4 Knead for about 20 minutes, until a thin film appears. Cover with plastic wrap and ferment at room temperature for one and a half hours. Dip your hands in flour and insert it so that it does not sink or shrink. The fermentation is complete;

   

5. 5 Press and deflate the dough and then divide it. The total weight of the dough is about 500 grams. Divide it evenly into two large pieces. Take one large piece and divide it into four equal parts. Each part is nearly 50 grams. Make the first layer of sunflowers. Divide 50 grams of the other half of the dough to make the flower core. Divide the remaining 150 grams of dough evenly into four equal parts of 37.5 grams each. Make the second layer of sunflowers. Roll each into a round shape. Cover with a damp cloth and let it rise for 15 minutes;

   

6. 6 Shaping: Leave 50 grams of dough and flatten the rest;

   

7. 7 First make the first layer of sunflowers, use four pieces of 50g dough, roll one into a 6-inch round, brush it with a layer of olive oil, and then roll out the other three;

   

8. 8 Brush the middle of the two layers with oil and fold them up. Use a knife to cut them into rice shapes, as shown in the picture. Do not break the four sides;

   

9. 9 Turn the middle outward and the edges;

   

10. 10 Make the second layer, follow the same steps as the first layer, and roll it into a 5-inch round shape;

    

11. 11 Brush oil between the two layers and stack them up;

    

12. 12 Cut into rice characters;

    

13. 13 Place the first layer on a baking sheet lined with foil, and place the second layer inside the first layer;

    

14. 14 The second layer is turned outward and staggered from the first layer;

    

15. 15 Leave the last 50 grams of dough, add a piece of cheese and red beans. Make the red beans in advance and put them in the refrigerator for immediate use. Wrap them with the seam facing down;

    

16. 16 Place it in the center of the sunflower and tidy up the shape;

    

17. 17 Preheat the oven and bake the bottom layer at 150 degrees and 160 degrees for 28 minutes. Cover with tin foil in time when you are satisfied with the color in the middle.

    

18. 18 Beautiful sunflowers!

    

19. 19 Natural yellow feelings!

    

20. 20 Come and share!