Carrot Toast
Carrots are juiced using a juicer to extract the juice and pulp—such beautiful color!
Ingredients
Steps
Prepare the ingredients. Juice the carrots using a juicer and weigh the juice and pulp separately for later use.
Add the wet ingredients (carrot juice, pulp, whole egg liquid).
Add sugar and salt.
Add flour and yeast.
Start the bread machine to knead the dough.
Knead the dough until it reaches the elasticity stage.
Add in the butter.
Knead the dough to the complete stage.
Take out the dough, round it, and place it in a large plate for the first fermentation.
Ferment until it doubles in size.
Deflate, divide the dough into three portions, and let rest for 15 minutes.
Take one portion of dough and roll it out into an oval shape using a rolling pin.
Roll it up and place it seam side down.
Place in a toast mold for the second fermentation.
Ferment until it reaches 90% full.
Place in the preheated oven at 180°C (lower rack) for 40 minutes (cover with foil in the later stage as needed).
Take it out after baking and let cool.