CARROT TOAST

Ingredients

  • 20 gm Malaysian Red Palm Oil
  • 110 gm carrot puree
  • 40 gm whole egg
  • 9 gm fresh yeast
  • 30 gm sugar
  • 250 gm bread flour
  • 3 gm salt
  • 50 gm milk

method

To make carrot puree :

  1. Peel the carrots and cut into several pieces.
  2. Steam the carrot until soft, and blend.

To make the toast :

  1. Combine all ingredients except Malaysian Red Palm Oil in a mixer until a dough is formed.
  2. Add in Malaysian Red Palm Oil at a point when the dough can be stretched into a thin membrane. Continue kneading the dough with the mixer till it becomes a smooth membrane.
  3. Using hands, roll into a smooth dough, and leave it for proofing at 28oC and 70% humidity for 50 minutes.
  4. Take it out and poke a hole in the middle of the dough. If the hole slightly bounces, proceed with the next step.
  5. Cut the dough into 2 and roll them to expel air bubbles, mold to form smooth balls.
  6. Let the dough rest at room temperature for 15 minutes.
  7. Flatten the dough using a rolling pin to expel air bubbles and roll them.
  8. Let the dough rest for another 10 minutes at room temperature.
  9. Flatten and roll the dough again, twice.
  10. Rest the dough at 32oC and 80% humidity for 50 minute then bake them at 190oC for 8 minutes.
  11. Cover with thin foil once the top of the dough turns brown and continue baking for another 25 minutes.