| Ingredient | Method |
| 175 HP flour 30g LP flour pinch of bread improver (optional) 15g cereal 90g carrot, steam and puree 40g sugar 2 pinch of cinnamon powder 1/2 tsp salt 1.5 tsp instant yeast ±85ml milk/water 25ml water 40g butter filling: peanut butter jam |
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
1. Place the dry ingredients in a bowl. Put 25ml water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 3. Divide the dough into small portions, follow the figure above to make a shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. Bake for 15 minutes @ 180C until golden brown. Makes 6 bun |
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