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Please introduce the recipe. Classic practice of carrot and spice toast?
Classic method of carrot toast

Ingredients: carrot 145g, water 95g, high gluten flour 290g, sugar 35g, yeast 3g, salt 3g, butter 20g (softened in advance).

Production steps:

Step 1: Peel the carrots and cut them into small pieces, then put them into a cooking machine and beat them at a speed of 5 for 8 seconds to make a carrot paste.

Then, add high-gluten flour, sugar, yeast and salt, stir for 30 seconds/speed 3, then knead for 3 minutes so that the thick serrated film can be pulled out, add softened butter, and continue kneading for 4 minutes so that the glove film can be pulled out.

General chef/bread machine kneading: the materials other than butter are put into the chef's machine in the order of base liquid, medium yeast, flour, salt and sugar. Knead to the expansion stage first, open the sawtooth film, then add softened butter and continue to knead until the glove film comes out. Depending on the equipment, the whole journey takes 25-40 minutes, mainly depending on the state.

Step 2: Knead the dough, put it in a 30-degree oven, put a bowl of hot water at the bottom, and ferment 1 hour.

Step 3: Take out the fermented dough, arrange it in a circle, then divide it into three parts on average, circle it, and relax for 15 minutes.

Step 4: Then take a loose dough, roll it into a tongue shape, roll it up from top to bottom, roll it once and relax for 5 minutes. Then roll the toast for the second time, put it upright and continue to roll it with a rolling pin. Roll up from top to bottom. Roll it all up, put it in toast box, put it in a 35-degree oven, put a bowl of boiling water at the bottom, and ferment until it is 9 minutes full. The state of being fermented.

Step 6: After fermentation, preheat the oven to 170 degrees for 40 minutes. After preheating, add toast, bake for 5 minutes, and continue baking at 160 for 35 minutes. Cover with tin foil in time after coloring.

Step 7: Shake toast box twice, pour it on the cooling rack, and enjoy it after cooling a little!