Carrot and Coconut Bread

Overview

My son doesn’t like carrots. He usually picks them out when adding them to soup or scrambled eggs, but there’s nothing he won’t eat without bread, so this time I pureed the carrots and kneaded them into dough to make bread. Not only was the color golden and beautiful, but the nutrients were not lost. He ate one as soon as he put down his school bag after school. The entire dough is made of carrot juice and eggs. It is healthier to replace butter with olive oil. It is also filled with coconut filling that was not used up last time when making bread. It tastes sweet and soft. It is shaped like a fork and you can bite the filling in every bite. It is very delicious.

Tags

• baking
• children
• breakfast
• bread flour
• coconut filling
• egg
• olive oil
• white sugar
• yeast
• carrot
• salt
• water

Ingredients

Steps

1. 1 Prepare the required materials. The coconut filling is not used up last time and should be frozen in the refrigerator. You can take it out and defrost it when needed

   

2. 2 Mix carrots and water with a blender to make carrot juice

   

3. 3 Mix carrots, sugar, eggs, and salt

   

4. 4 Add bread flour and yeast powder

   

5. 5 Stir with chopsticks until there is no dry powder, cover with plastic wrap and refrigerate for half an hour

   

6. 6 Then take it out and knead it for ten minutes until the dough is smooth, add olive oil

   

7. 7 Continue kneading until the dough reaches the expansion stage

   

8. 8 After shaping into a round shape, wrap in plastic wrap and ferment at room temperature

   

9. 9 Let the dough double in size and complete the first batch

   

10. 10 After the dough is deflated, divide it into two parts, let it rest for ten minutes and then roll each into a rectangular shape

    

11. 11 Top with cranberry coconut filling

    

12. 12 First fold it in half from the right side one third of the time, then fold the left side (like folding a quilt)

    

13. 13 Lay it flat and roll it out into large pieces. Roll it out thinly. Divide it into small portions. Cut each portion in the middle but keep both ends open

    

14. 14 Thread it from one end to the inside twice and it will be formed

    

15. 15 Make all the bread dough in sequence

    

16. 16 Place it into a baking pan and let it rise twice in size. Brush with egg wash. I sprinkled some cornflakes on it

    

17. 17 Place in the oven at 170 degrees Celsius and bake on the second shelf for 20 minutes

    

18. 18 The finished product is soft and delicious, with a hint of carrot flavor and sweetness.