• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 250g high-protein flour
  • 50g plain flour
  • 15g milk powder
  • 35g castor sugar
  • 1/2 tsp salt
  • 8g instant dry yeast
  • 20g butter
  • 100g chopped carrot blended with 100ml water, then strained to obtain 200ml carrot juice

Instructions

  1. Sift the high-protein and plain flours together. Put sifted flours, milk powder, sugar, salt and yeast into a food processor fitted with a dough hook. Add butter and carrot juice. Process until a smooth dough is formed.
  2. Cover the dough with a damp tea towel and leave aside to rise for 30-40 minutes or until doubled in bulk. Punch down the dough and knead by hand until dough is smooth.
  3. Roll dough into a long roll and cut into small equal portions. Roll each portion into a round ball. Place buns well apart on a lightly greased tray.
  4. Leave aside to rise covered with a piece of cling film for 20-25 minutes or until doubled in bulk. Bake in preheated 200 degrees Celcius for 20 minutes or until lightly golden.

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