Carrot rolls
Overview
I like to knead the dough with carrot juice. The baked bread is golden in color and makes me appetizing! This roll is very soft and becomes wrinkled soon after it comes out. Although it is full of wrinkles and lacks appearance, it is very soft and sweet! When it comes to baking, as long as it tastes good, appearance does not come first, hahaha~~
Tags
Ingredients
Steps
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Wash the carrots, cut into pieces and squeeze the juice.
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Put carrot juice and whole egg liquid into bread bucket.
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Add bread flour, salt in one corner, sugar in the opposite corner, and yeast powder in the middle.
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Install the bread barrel, start the imix program and knead the dough for 20 minutes, then add softened butter.
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Start the imix program again and continue kneading for 15 minutes. Can pull out very tough films.
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Gather the round dough, place it in a large bowl, cover with plastic wrap and ferment.
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Ferment at room temperature until 2-2.5 times in size.
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Remove and press to deflate, divide into 8 equal parts, and round each one. Cover with plastic wrap and rest for 20 minutes.
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Take a piece of dough, roll it into a drop shape, flatten it, and roll it out. You can hold the bottom with one hand and roll it out slowly with the other hand.
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Turn over and roll up.
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The bottom is glued tight.
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Place in baking pan.
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Put it in the oven, put a plate of hot water under the baking pan, and ferment until it is 1.5 times its original size. Preheat the oven, brush the surface with egg wash and sprinkle with white sesame seeds.
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Place in the middle and lower rack of the oven, raise the heat to 180 degrees, lower the heat to 185 degrees, and bake for 15-18 minutes. Cover with tin foil when you are satisfied with the coloring.
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The bread is out of the oven.
