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Carrot bread｜Qiong Cooking's recipe transcript

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Qiong Cooking

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Ingredients

にんじん : 1本(100g)
水 : 100ml
卵 : 1個.
砂糖 : 大さじ2
酵母イースト : 小さじ1(3g)
強力粉 : 2カップ(300g)
塩 : 小さじ1/2(3g)
無塩バター : 大さじ2(28g)
表面に塗る溶き卵 : 適宜
ごま : 適宜

Time required

60minutes

Procedure

1) Make carrots puree 00:06
Cut the carrots into small pieces, put them in a blender, add water to make them puree, and put them in a bowl.
2) Make dough 00:35
Put the eggs in the bowl of step 1, add sugar and yeast yeast, and mix well with a spoon. Add more strong flour and salt, mix with a spoon, and knead by hand. After kneading, put a cloth on the bowl and let the dough rest for 20 minutes.
3) Further knead the dough and ferment 01:48
Add unsalted butter to the dough from step 2 and knead until the dough is smooth. After kneading, wrap it, cover it with a cloth, and let it sit for 1 hour to ferment the dough.
4) 生地を成形する 02:38
手順3の生地を台に移し9等分に切る。9等分した生地をそれぞれ丸めバットに並べる。ラップしてから50分間生地を寝かせる。
5) 卵を塗る 03:42
発酵した生地の上に溶き卵を塗り、ごまを振りかける。
6) 焼く 04:10
オーブンの真ん中に置き、予熱した170°C（340°F）で約20分間焼いたら完成。

Point

・ The bat size should be 20x20cm.
・ When baking in step 6, place it in the center of the oven and bake at 170 ° C (340 ° F) for 20 minutes.
・ If the dough is sticky because the water content varies depending on the carrot, add flour to adjust.
・ In step 4, it is very fast to roll the dough with both hands.
・ You don't have to have sesame seeds.