Carrot and bean paste meal pack

Overview

Baking is the most heart-warming little hobby. Watching the dough slowly expand, the happiness gradually grows... Today I recommend a small meal bag with carrot juice, residue, and bean paste filling. It is delicious and nutritious, and is very suitable as a breakfast meal bag. Every day when I use a juicer at home, I occasionally add one or two carrots, and the remaining residue has always been a pity. It happened to be a winter solstice parent-child activity at my children's school - making glutinous rice balls, and there was some red bean paste left. So in order to consume the raw materials, I came up with this meal bag. The direct method can also be used for various drawings. It is soft and rich in texture, and delicious!

Tags

• baking
• carrot juice
• carrot pulp
• high powder
• pine nuts
• red bean paste
• sliced almonds
• white sesame
• white sugar
• whole egg liquid
• yeast
• black sesame
• salt

Ingredients

Steps

1. 1 Raw materials (I forgot to put the ingredients in for photos)

   

2. 2 Put all the raw materials into the bread barrel in order of liquid first and then solid, and stir them into floc.

   

3. 3 The first kneading process takes 20 minutes (my machine has a 20-minute cycle, some take 15 minutes, depending on the model)

   

4. 4 After the first dough mixing process is completed, a relatively thick film can be pulled out, and the dough enters the expansion stage.

   

5. 5 Add the softened butter (I forgot to take the picture, so I used other bread pictures from before) and proceed to the second dough kneading process.

   

6. 6 The second dough kneading process is over, and you can pull out the thin glove film. At this time, the dough has reached the complete stage (this is required for making toast, and the expansion stage of sweet bread is enough. Forgot to take a picture and continue to change the picture instead)

   

7. 7 After the dough is rounded, place it in the bucket of the bread machine for basic low-temperature fermentation (I use the yogurt fermentation menu that comes with the bread machine). Ferment until it is 2-2.5 times in size. It is appropriate to dip your fingers in flour and poke holes without rebounding or collapsing. Then pour it out onto the kneading mat to vent

   

8. 8 Divide into 12 equal portions, roll into a ball, cover with plastic wrap and let rest for 15-20 minutes. (This is a picture of making carrot toast. I forgot to take a picture and will continue to replace it with another picture)

   

9. 9 Divide the bean paste into 12 equal portions, each portion is 15-20g. Deflate the small dough and flatten it into a round shape. Wrap it in the red bean paste, seal it, and place it on the baking sheet one by one. Put a plate of hot water in the oven, put the baking pan into the secondary fermentation until it doubles in size (temperature is about 37°C, humidity is 75%). Replace the water when it cools, about 40-60 minutes. It is colder in winter and the fermentation will be slower.

   

10. 10 The box is preheating, and the upper and lower tubes are 180 degrees. After the dough has fermented for the second time, use a brush to brush it with whole egg liquid, and sprinkle sesame seeds, almond slices, and pine nuts on the surface (you can also put nothing on it)

    

11. 11 Then put it into the preheated oven, and the middle layer will be baked after 15-20 minutes. When the top is colored, cover it with tin foil in time to avoid overheating.

    

12. 12 Take off the film and let cool

    

13. 13 All kinds of drawing, delicious

    

14. 14 Full of red bean paste filling