Main Ingredients:
High gluten flour (tangzhong): 175g; Water (tangzhong): 100g; Yeast (tangzhong): 2g; Milk powder (tangzhong): 5g; High gluten flour (main dough): 75g; Olive oil or salad oil (main dough): 15g; Yeast (main dough): 1g; Carrot puree (main dough): 70g (reserve a small portion first, add as needed).
Additional Ingredients:
Salt (tangzhong): 2g; Sugar (main dough): 31g; Salt (main dough): 2g; Milk powder (main dough): 20g.
Flavor: Sweet and savory; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Carrot Tangzhong Toast
Mix the ingredients for the tangzhong dough into a smooth dough, let it sit at room temperature for one hour, then refrigerate for at least 17 hours, but not more than 72 hours.
Use a food processor to puree the carrots, reserve a little, then add the other main dough ingredients, and tear the tangzhong dough into small pieces to add.
Knead until fully developed, then let it rest for 30 minutes.
Divide the dough into 3 equal portions, shape into rounds, cover with plastic wrap, and let it rest for 15-20 minutes.
Take one portion of dough, shape it into an oval, then fold in half.
Fold the ends towards the center.
Roll out and press the bottom edge to flatten.
Roll up with the bottom edge facing down.
Place all three into a toast mold, cover with a damp cloth.
Place in the oven with a pan of hot water on the fermentation setting, change the water a few times, ferment until pressing down with your hand leaves a slight indentation with some tension.
Place in a preheated oven at 180 degrees for about 35 minutes, covering with foil if browning too quickly, adjust based on your oven.
