Our household consume an average of 6-8kg of carrot on a weekly basis. Its versatility makes it frequently use in our daily juicing, cooking and baking needs.
我家每个星期都会用上6至8公斤的红萝卜。由于红萝卜适于用于多项用处，能搅汁，煮焖炒或当配料，甚至用于烘培都很好用。
Although I have used it in cake baking on many occasion, I have yet to incorporate it into making bread. Hence I set out to try out and I am extremely pleased with the outcome. While I wasn't sure whether it was the influence of the carrot, it is the most aromatic loaf of bread I have made so far. The texture is soft and fluffy, the bread taste so good to be eaten on its own. Highly recommended!
虽然我曾多次采用红萝卜于蛋糕制做上，就是还没尝试混入面包的制作，所以这次就试用于来看看。烘烤出来的效果相当满意。不晓得是不是红萝卜的因素，是我所制做的面包里最香浓及美味的一种。烘烤出来的面包松软即香甜，根本都不须配上任何面包酱就已经好好吃了。 赞！
松软红萝卜甜面包
Sweet and Fluffy Carrot Loaf
(A) Tangzhong 汤种面团
25g Bread Flour 高筋面粉
60g Water 清水
65g Soy Milk 豆浆
Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.
将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。
Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool before using.
把汤种面糊转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后即可加入主面团材料里混合。
(B) Main Dough 主面团
115g Tangzhong 汤种面糊
400g Bread Flour 高筋面粉
25g Tapioca Flour 木薯粉
10g Soy Milk Powder 豆奶粉
5g Instant Yeast 速发干酵母
40g Castor Sugar 细砂糖
15g Soft Brown Sugar 红砂糖
5g Sea Salt 海盐
60g Grated Carrot 红萝卜丝
40g Olive Oil 橄榄油
150-160g Water 清水
Method 做法
In the bowl of the stand mixer fitted with dough attachment, add 115g tangzhong (A) together with all the of ingredients (B). Mix with lower speed until all ingredients are well combined.
首先将115g汤种面糊(A)及材料(B)混入搅拌器的钢盆中，以慢速度搅拌搓揉成团。
Slowly increase the speed to medium and continue kneading for approx. 20-25 mins, until the dough becomes smooth and pass the window pane test.
依照揉面标准程序继续以中速把面团搅拌大约20-25分钟，直到成撑得起薄膜的面团即可。
Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的面团滚圆，收口朝下捏紧放入涂抹少许油的盆中，盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。
将面团用手压除气体，然后把面团平均分割成3等份, 滚圆盖上拧干的湿布或保鲜膜再让面团休面15分钟.
Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 2 ps of dough.
台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的两份面团完成。
Place the 3 cylindrical bread dough (seams down) into a greased loaf pan 21cmx11.5cmx6.5cmD.
将卷好的三份面团收口朝下朝内排入已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。
将卷好的三份面团收口朝下朝内排入已涂抹不可融化奶油的面包烤模中21x11.5x6.5cmD以免沾粘。
Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.
将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.
8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 175C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至175C度.
Bake in the lowest level of a preheated oven at 175C degrees for 35 mins until the top turns golden brown.
然后送入已经预热至175C度的烤箱中层烘烤35分钟至表面呈现金黄色即可。
Remove bread from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。
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