Carrot swirls and other bakes


Carrot swirls and other bakes Submitted by Kistida on May 10, 2021 – 7:28pm. I made this carrot swirly bread as one of the things to do with a big bag of carrots. ? Here?s the recipe, just prepare the yudane a few hours ahead of time (some recipes call for it to be chilled overnight). Also it?s easily modified to exclude the sd discard.    Yudane 100g all purpose flour  100g boiling water  use 100g for white dough, 70g for carrot dough    White dough 100g yudane 120g sourdough discard  180g all purpose flour  50g whole wheat flour 5g salt 20g sugar  3g instant yeast  1 large egg (50g), beaten 80g milk (I used 2%) 20g lght olive oil 30g unsalted butter, softened    Carrot dough 70g yudane  100g *carrot purée 180g all purpose flour 30g whole wheat flour  3g salt 20g sugar  1/2 tsp lemon zest 2g instant yeast 20g egg, beaten ( to the balance egg, add 1 tbsp milk and pinch of salt – use as egg wash ) 15g milk (I used 2%) 15g light olive oil 20g unsalted butter, softened  * carrot purée : steam carrot chunks for 20 minutes. Remove from heat, mash the carrot. Weigh and mix 80g of mashed carrot with 40g water (2:1). Blend this mixture until smooth or with tiny pieces scattered (adds nice specks of bright orange). Use 100g in the recipe 180°C Loaf pan (9×5?) 45-50 minutes; freeform loaves like braids, 25-30minutes. Braided version here where one is folded under to make a small loaf and the other not folded ?? This past week, I made some of my favorite baked goodies: crostata with a woven crust and home made jam, mocha cake and espresso Swiss roll (did a fantastic mess cutting into this one), with espresso ermine frosting and rum raisin sandwich biscuits – lil things I miss from back home in Malaysia.  
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