Ingredients

　　Egg45 grams

150 grams of high-gluten flour

110 grams of low-gluten flour

3 grams of salt

40 grams of sugar

3 grams of yeast

　　Butter20 grams

50 grams of water

　　Powdered milk50 grams

CarrotRicemashed 100 grams

　　CarrotStick making steps

1. Making the creamy carrot puree is simple: peel and cut the carrots into small pieces, then place them in a microwave.Microwaveon medium heat for about 5 minutes until they are cooked. Remove and mash with a rolling pin, adding powdered milk and water to mix well.

2. Mix all dry ingredients except butter, creamy carrot puree, and egg in a mixing bowl by hand.

3. Add the water and carrot puree, and eggs, then knead into a smooth dough.

4. Add the butter and knead until evenly distributed, forming a dough without needing to knead further.

5. Roll out the dough into a rectangular sheet, repeatedly rolling and pressing multiple times until it is about 1 cm thick.

6. Use a sharp knife to cut the dough into strips in a cylindrical shape. Place them on a baking tray and let rise for an hour (not requiring high temperature or high humidity).

7. Brush with full egg wash and use a patterned scraper to create patterns on the surface.

8. Bake: Preheat at 160 degrees, bake in the middle of the oven for 35 minutes.

Tips

　　Steamingis better.Rice clamsare not suitable to steam for too long; otherwise, they will become tough and affect the texture.