Carrot Cornbread

Carrot corn juice 115g	Yeast 2g
Whole egg liquid 25g	White sugar 10g
Liquid butter 5g	High powder 165g

How to make carrot cornbread

Step 1

Bite 115g of carrot and corn juice in the microwave for 30 seconds

Step 2

Pour in 2g of yeast and mix well

Step 3

Then pour in 25g whole egg liquid + 10g sugar + 5g liquid butter and mix well

Step 4

Sift in 165g of high flour and knead it into a dough (it will be sticky to your hands, so use a spatula to stir)

Step 5

Cover with plastic wrap and ferment until doubled in size

Step 6

Sprinkle some dry powder on the kneading pad and take out the air.

Step 7

Divide into 8 portions and roll into balls, cover with plastic wrap and let rest for 15 minutes

Step 8

Knead it into a round shape again and place it into a mold with a layer of corn oil on the inner wall.

Step 9

Make the second round until it is 1.5 times the original volume.

Step 10

Cover with plastic wrap and steam over medium heat for 40 minutes, then turn off the heat and simmer for another 5 minutes.

Step 11

Carrot Cornbread Carrot Cornbread Cooking Tips