Preparation technology of yeast carrot puree;

1. Carrots 1 Wash with clear water, scrape off the skin and cut into cubes with a knife.

2. Put the diced carrots into a silica gel Tajik pot suitable for microwave oven.

3. Cover the pot and heat the pot in the microwave oven for 2 minutes until the carrots are soft and rotten.

4. Put the cooked diced carrots into a cooking machine, add a little water or milk, and beat them into carrot paste (carrot paste is 125g).

5. Put the carrot puree into a bowl and add 1/4 teaspoons of yeast.

6. Stir the yeast and or radish paste evenly with chopsticks until the yeast melts.

Mixing process of carrot dough;

1. Put 250g of flour into a basin and pour in the yeast carrot paste.

2. Stir the flour and carrot paste evenly with chopsticks and stir them into grape-shaped snowflake flour floc without dry powder.

3. A friend asked what noodles are suitable for eating? Grab a handful of flour wadding with your hands as shown in the picture.

4. Squeeze hard to see if the dough can form a ball. What kind of dough does it feel like If the dough is difficult to form dough and feels hard, add less water when kneading the dough, and there will be no turbidity when adding water; If the dough lumps easily, it feels sticky when it is dry and soft. When kneading dough, you can add less flour, so it is advisable to knead dough without difficulty. This kind of dough is most suitable if it is easy to agglomerate and feels neither soft nor hard nor sticky. Knead the dough directly when kneading it. In either case, the process is not important, but the result is the key, so that the kneaded dough can meet the "three lights" standard-face light, basin light and hand light can be used.

5. Knead the dough together by hand.

6. The surface color of the kneaded dough is uneven, and it is mixed with white pimples.

7. Continue to knead the dough by hand for about 5 minutes, and the dough will turn light orange with even color, but not too smooth.

8. Continue to knead the dough by hand for about 5 minutes. The dough surface is light orange, with uniform color, smooth surface and harmonious dough.

Fermentation method of dough:

1. Cover the kneaded dough with a wet cloth and put it in a warm place for fermentation.

The dough made in the morning was short of time and low in temperature, so it was covered with a layer of plastic wrap.

3. Preheat the oven for 5 minutes at 35 degrees in advance.

4. Put the grill in the oven, put the basin on the grill, heat it at 35 degrees 10 minute, and then heat it when the temperature is cool 10 minute.

5. Ferment the dough to twice the size, poke a hole in the dough with your finger, the dough will not rebound, and the fermentation is successful.

6. Lift the dough by hand, which is honeycomb-shaped.

Kneading process: (Mix some dry flour into the cooked dough, and then knead the dough so that the dry flour can absorb some water in the dough. This method is called "kneading noodles" by Shanxi people, and the steamed bread made in this way is rich in layers and rich in flavor. It should be noted that the process of mixing dry flour here is different from that of sprinkling flour on the chopping board, and the amount of flour sprinkled on the chopping board is small, so that the dough will not stick to the chopping board; The amount of flour mixed can be determined according to your own preferences, up to 1 kg of dough and 3 pieces of dry flour. )

1. Prepare 50g of dry flour.

2. Put the dough on the chopping board.

3. Grab some flour by hand and sprinkle it on the dough.

4. Knead the flour around the dough to the middle by hand.

5. Knead the dry flour into dough

6. Grab some flour by hand, sprinkle it on the dough and knead the dry flour into dough.

7. For the dough mixed with dry flour, it can be seen that the dough surface will naturally delaminate.

8. Continue to knead dough by hand, and evenly knead dry flour and wet dough into dough with smooth surface.

Air exhausting process of dough: (You can knead the dough by hand to exhaust the air inside. If you don't have the strength, use the following method-use a rolling pin)

1. Smooth the kneaded dough by hand and roll it out with a rolling pin.

2. Roll the dough wide and thin into a dough sheet. Because there is air in the dough during fermentation, bubbles can be seen on the rolled dough, as shown in the red part of the figure.

3. Lift the right end of the patch by hand and turn it back to the middle.

4. The left end of the patch is also folded back to the middle, and the folded back part overlaps with the right end.

5. Continue rolling on the folded dough with a rolling pin to make the dough longer.

6. Lift the lower end of the rolled dough piece upwards and fold it back to the middle.

7. The lower end of the patch is also folded back to the middle, and the folded back part overlaps with the lower end.

8. Repeat the above actions until there are no bubbles on the rolled dough, indicating that the air in the dough has been exhausted.

One of the methods of making steamed bread blanks:

"1." Turn the rolled dough upside down, with the creased part facing up. "

2. Roll the dough from one end to the other and roll it into strips.

3. Divide the strip-shaped dough into pieces of equal size with a knife, and there are no obvious bubbles at the cut pieces.

4. Take a noodle with the creased part facing up.

5. The left hand and the right hand cooperate with each other. Press the thumb of the left hand on the center of the batter (where there is a pit in the center of the batter in the picture), and hold the edge of the batter with the right hand as the center.

6. Knead 360 degrees in the middle layer by layer.

7. Knead the dough until it becomes soft in your hands.

8. Knead the dough and buckle it on the chopping board.

9. Cover the dough with the palm of your right hand and move it on the chopping board.

10. Knead the dough into a circle with the palm of your hand.

1 1. The palms of both hands are opposite, and the round dough is sandwiched between the palms of both hands.

12. Two hands cooperate with each other to knead the dough round and high, making the steamed bread blank more perfect.

The second method of making steamed bread blank:

1. Knead the long dough and drag it into dough of equal size by hand.

2. Take a noodle and pull the cut surface up.

3. Push the batter forward by hand.

4. The pushed dough rolls back to the middle.

5. Push the dough by hand and roll it back to the middle.

6. Repeat this process until the dough surface is smooth.

7. Knead the creased dough upward, with the left hand and right hand cooperating with each other, and press the left thumb in the center of the dough.

8. Take the center (where there is a pit in the center of the batter) as the base point, and hold the edge of the batter with your right hand.

9. Knead a layer in the middle direction of 360 degrees until the dough feels soft in your hands.

10. Knead the dough and buckle it on the chopping board.

1 1. The palms of both hands are opposite, and the round dough is sandwiched between the palms of both hands.

12. Two hands cooperate with each other to knead the dough round and high, making the steamed bread blank more perfect.

13. Steam the steamed bread for 30 minutes, and adjust it according to your personal situation.