Full of nutrients! The king of moisture, carrot bread!!
It's a bread with extra moisture because it has carrots in it. And vitamins..The color is so pretty and the taste is better... It's a bread that I made without much thought and got.. I even made carrot jam and ate it. It's really the best^^ If you like baking, you won't regret it. Trust me and follow me. I strongly recommend it^^
6 serving
Within 999 minutes
쉬운언니
Ingredients
  • Strong flour
    940g
  • Sugar
    80g
  • Salt
    20g
  • Dry East
    15g
  • Butter
    55g
  • powdered milk
    20g
  • Carrot
    370g
  • Carrot
    190g
  • Water
    460g
Cooking Steps
STEP 1/22
First, put 370g of water and boil it well, not chopping carrots.
STEP 2/22
Please prepare the remaining 190g finely chopped.
STEP 3/22
Boiling carrots are cooked if you poke them with chopsticks and go in well.
STEP 4/22
Now place the carrots on a strainer tray and remove the moisture.
STEP 5/22
Use 160g of the water in the bread for the yeast and add 300g to the carrot and grind.
STEP 6/22
Now fold the remaining 160g of water in slightly lukewarm water with the yeast.
STEP 7/22
Place flour, milk powder, sugar and salt in a kneader.
STEP 8/22
Add finely ground carrots
Add the folded yeast, please.
STEP 9/22
At first, beat the powder in a single layer so that the powder does not fly away, mix it well, and heat it at medium speed for about 1 minute.
STEP 10/22
When the dough seems to be well mixed, now add the butter and turn it back.
STEP 11/22
If you turn it at a high speed for about seven to eight minutes, gluten is formed, and if you pull the dough, it will look like a bubble gum. This is when the gluten is well caught!!
STEP 12/22
Now, add the finely chopped carrots and slowly roll them to the first level so that the ingredients don't splash and mix them into the batter.
STEP 13/22
If the carrots are mixed well like in the picture, the dough is complete!!
STEP 14/22
Transfer the dough to a bowl and cover it with plastic wrap, and then start fermentation.
STEP 15/22
If there's a fermenter, it'd be nice to use it, but..Most of them are not at home until the fermenter, so put them in a household oven or microwave and put a cup of hot water together for about an hour and a half, and the dough will swell two or three times.
STEP 16/22
If you're going to use a 3-hole frame, divide it into 180g and 250g if you're using a full moon frame, and roll it well and do an intermediate fermentation for about 10 to 20 minutes. Cover with plastic wrap so that the outside doesn't dry up during the fermentation process.
STEP 17/22
Medium fermentation refers to the degree to which the dough shakes when you hold the dough in a pan and shake it, and it is very slightly swollen and in a good condition for molding. At this time, you spray the powder, push it into an oval shape, fold it in three layers, and roll it up!! Press down on the ends and stick it on.
STEP 18/22
Place the dough on the bottom of the roll and press it down until the air is drained.
STEP 19/22
Put it back in the oven with the second fermentation, put a cup of hot water, and cover it with the lid, and it swells up to the height of the mold.
STEP 20/22
Bake in the oven at 200 degrees for 30 to 35 minutes.
For ovens with different bottom flame adjustments, 190 lower lights and 200 upper lights are good.
STEP 21/22
Tada! I took it out at 30 minutes, but it didn't come out of the mold well, so I took it out for 5 more minutes, and it came out very well.
STEP 22/22
After cooling it down well, I cut it and it came out well.
The color is pretty, but the taste is more artistic~^^
It's a dough, so don't panic and use powder to get plastic surgery
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