Carrot toast

1. Put flour into a bread bucket, and place white sugar and salt diagonally.

2. Add an appropriate amount of water and stir the flour slightly with chopsticks, so that the flour will not fly randomly when mixing.

3. Choose "Dumpling Dough", the default program is 30 minutes (personally, I think the "Dumpling Dough" of my bread maker has a much stronger force, which can make the dough more gluten free. Everyone should choose according to their own situation. If there is no bread maker that uses hand kneading, you can also beat the dough while kneading).

After the dough is mixed, let it stand for 30-60 minutes, leaving enough time for the dough to gluten.

5. Peel and shred carrots.

6. Put it into a steamer and steam over high heat until soft, about 20 minutes (shred the carrots, steam for a shorter time, soften quickly, and save gas).

7. After waiting for several tens of minutes, put the steamed carrots into the bread barrel, add yeast, continue selecting the dough making process, and wait for 30 minutes.

8. The dough that has been mixed can already pull out a thinner film (do not add yeast when placing the dough for the first time to avoid waking up when gluten is formed).

9. Add butter and continue kneading for 30 minutes.

After the program is completed, the dough can be easily pulled out of the film.

11. At this point, place it in a warm place to wake up to twice its original size.

12. Take out the dough that has awakened and knead it to release air.

Divide into three small dough pieces and let them relax for 20 minutes (spray water on the surface of the dough or cover with a layer of cling film to prevent drying).

14. Take one of the dough and roll it into the shape of an olive.

15. Wrap both sides of the noodles back, press them tightly, and use a rolling pin to evenly roll them open.

16. Roll down a section of the dough and spray a little water at the closing point to make it more firmly bonded.

17. Prepare all the dough and place it in the toast box.

18. Set the oven temperature to around 30-40 degrees Celsius above and below the heat, set the fermentation stage, add two cups of hot water, and put them into a toast box for a second fermentation.

19. After the second fermentation, the dough inside has already filled the entire toast box, and the lid of the toast box cannot be pushed.

20. Preheat the oven, heat it up and down at 180 degrees, place it in a toast box on the bottom, and bake for 40 minutes.

21. Take out the baked bread, put it on the grill and let it cool naturally. After it has completely cooled down, put it in a plastic bag and it can be eaten the next day.

Of course, you can make a sandwich (I added some eggs, cucumbers, and tomatoes to make breakfast more nutritious).

23. Or you can have some jam directly.

24. Get ready to eat~