Recipe: Milky carrot toast

Home Cooking Recipe: Milky carrot toast

Notes:

Added a large amount of carrot puree, soft ~~

Ingredients:

Steps:

  1. Home Cooking Recipe: Carrot peeled and diced steamed

    Carrot peeled and diced steamed

  2. Home Cooking Recipe: Press the mud to cool the spare. (Recommended in advance, refrigerated for use)

    Press the mud to cool the spare. (Recommended in advance, refrigerated for use)

  3. Home Cooking Recipe: Mix all the ingredients other than butter in the dough material, put them into the chef's mixing tank, stir at low speed until no dry powder is formed into a dough, turn to medium speed and gradually smooth the dough to a slightly fine state, add softened butter. PS: Novice friends recommend to reserve about 20 grams of milk for adjustment. Please take care of the environment with high ambient humidity.

    Mix all the ingredients other than butter in the dough material, put them into the chef's mixing tank, stir at low speed until no dry powder is formed into a dough, turn to medium speed and gradually smooth the dough to a slightly fine state, add softened butter. PS: Novice friends recommend to reserve about 20 grams of milk for adjustment. Please take care of the environment with high ambient humidity.

  4. Home Cooking Recipe: Lower the butter and gradually pour the butter into the dough. The medium speed continues to the stage where the transparent film can be pulled out.

    Lower the butter and gradually pour the butter into the dough. The medium speed continues to the stage where the transparent film can be pulled out.

  5. Home Cooking Recipe: Can pull out a strong and transparent film.

    Can pull out a strong and transparent film.

  6. Home Cooking Recipe: Take out the rounding, and the surface temperature is controlled at about 26 degrees.

    Take out the rounding, and the surface temperature is controlled at about 26 degrees.

  7. Home Cooking Recipe: Put it in a container and place it in a 25-28 degree environment for basic fermentation.

    Put it in a container and place it in a 25-28 degree environment for basic fermentation.

  8. Home Cooking Recipe: The fermentation is 2~2.5 times larger, and the finger licking powder does not rebound and does not collapse.

    The fermentation is 2~2.5 times larger, and the finger licking powder does not rebound and does not collapse.

  9. Home Cooking Recipe: Take out the fermented dough and pat it.

    Take out the fermented dough and pat it.

  10. Home Cooking Recipe: Weighed and divided into 12 parts, each dough is about 160-165 grams.

    Weighed and divided into 12 parts, each dough is about 160-165 grams.

  11. Home Cooking Recipe: The rounded plastic wrap is proofed for 20 minutes.

    The rounded plastic wrap is proofed for 20 minutes.

  12. Home Cooking Recipe: Take a loose dough, pry it open, and take a bubble on the side.

    Take a loose dough, pry it open, and take a bubble on the side.

  13. Home Cooking Recipe: Turn over and roll up.

    Turn over and roll up.

  14. Home Cooking Recipe: The cover wrap is fired in turn for about 20 minutes.

    The cover wrap is fired in turn for about 20 minutes.

  15. Home Cooking Recipe: The loose dough is opened again.

    The loose dough is opened again.

  16. Home Cooking Recipe: Roll up and roll up from top to bottom.

    Roll up and roll up from top to bottom.

  17. Home Cooking Recipe: Do it in order.

    Do it in order.

  18. Home Cooking Recipe: Three sets are placed in the toast box.

    Three sets are placed in the toast box.

  19. Home Cooking Recipe: Fermented to 9 minutes in an environment with a temperature of about 34 degrees and a humidity of 75%. The surface of the finger can be slowly rebounded.

    Fermented to 9 minutes in an environment with a temperature of about 34 degrees and a humidity of 75%. The surface of the finger can be slowly rebounded.

  20. Home Cooking Recipe: Put into the preheated UKOEO high-gram gxt60 furnace, 150 degrees, 10 minutes, 135 degrees and 23 minutes.

    Put into the preheated UKOEO high-gram gxt60 furnace, 150 degrees, 10 minutes, 135 degrees and 23 minutes.

  21. Home Cooking Recipe: For other models of ovens, please refer to the temperature time of the usual baking.

    For other models of ovens, please refer to the temperature time of the usual baking.

Tips:

1. Please adjust the amount of liquid according to the flour, the humidity of the environment and the degree of self-control. The amount of dry yeast is 1/3 of fresh yeast. 2. Strictly control the dough temperature and shorten the kneading time as much as possible. 3, ordinary oven, please refer to the usual temperature time


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