Thermomix Carrot Bread Rolls

Ingredients

  • 150g carrots, cut into small pieces
  • 20-40g water
  • 1 tsp instant dry yeast
  • 2 tsp sugar
  • 210g bread flour
  • 40g whole wheat flour
  • ½ tsp salt
  • 1 tsp milk powder
  • 25g maple syrup or honey
  • 25g egg
  • 20g butter at room temperature, cut a small piece, and the rest aside
  • Icing sugar

 

Directions

  1. Place the carrots in the mixing bowl and chop at 10 sec / speed 6
  2. Add 20-40g water into the bowl
  3. Add yeast and sugar and mix at 40 seconds / 37 ° C / speed 1.
  4. Add the chopped carrot, bread flour, whole wheat flour, salt, milk powder, maple syrup and egg, mix 1 min / speed 3.
  5. Knead the mixture for 2.5 minutes until the dough appears smooth.
  6. Add butter and knead for another 2 minutes
  7. Remove the dough and place into a large bowl and covered the dough with cling wrap or a damp kitchen towel until the dough expands 1.5 times.
  8. With fingers dipped into some flour, press your fingers into the dough, if the dough springs back, fold the dough and allow it to continue to proof for another 30 minutes
  9. Divide the dough into six parts, each about 85 grams and stretch the dough and allow to rest for 15 minutes
  10. Press the dough one by one and shape each dough into an oval shape and allow to proof further
  11. Preheat the oven to 180 ° C.
  12. When the dough doubles in size, sprinkle some water on the dough and slit the dough surface
  13. Apply butter to the slits, sprinkle some icing sugar and bake at 180 ° C for 18 minutes

Tip 1: Adjust the water according to the water absorption of the flour

Tip 2: Adjust oven baking time accordingly as some ovens may have temperature variation

 

 

材料
150 克 胡萝卜, 切小块
20-40克 水
1茶匙 干酵母粉
2 茶匙 糖
210 克 高筋面粉
40 克 全麦面粉
½ 茶匙 盐
1 茶匙 奶粉
25 克 枫叶糖浆 或 蜂蜜
25 克 蛋液
20 克 黄油, 室温,切小块,再额外准备些备用
适量 糖粉

做法
1 . 将胡萝卜放入主锅,以10秒/速度6切碎。倒入碗内备用。
. 将20 – 40克水(见要诀1)、干酵母粉和糖放入主锅,以40秒/37°C/速度1混合。
3 . 加入打好的胡萝卜泥、高筋面粉、全麦面粉、盐、奶粉、枫叶糖浆和蛋液,以1分/速度3混合。
4 . 在以2分30秒/,面团表面略为光滑。
5 . 加入黄油,以2分/。将面团取出放入碗内,以保鲜膜或厨房毛巾覆盖,待面团发酵至1.5倍大。
6 . 手指沾面粉垂直插入面团,插入的小孔略有回缩,将面团折叠翻面,继续发酵30分钟。

7 . 将发酵好的面团分割成六份,每份约85克,静置松弛15分钟。
8 . 将松弛好的面团进行整形,逐一把面团拍扁,整形成橄榄形,进行第二次发酵。

9 . 预热烤箱至180°C。
10 . 发酵至两倍大时,在面团上喷水,用面包刀将面团表面划出割痕,把黄油涂抹在割包口,洒少许糖粉装饰,以180°C烤18分钟(见要诀2)。取出后放凉即可享用。

要诀1:水的多少取决于面粉的吸水性,可适量增减。;

要诀2:烤箱的烤制时间视烤箱温度的不同有所区别,请自行调整。