• 

  1

  Prepare ingredients.

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  2

  Peel and cut the carrots into cubes, add the water to a cooking cup, mix and smash.

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  3

  Pour all the ingredients except butter into a food processor, then pour in carrot juice, mix and stir to form a dough, then add butter and knead into a thick film dough.

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  4

  Take out the dough, shape it slightly, and put it in a bowl to ferment until doubled in size.

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  5

  Use tinfoil to make a cone-shaped mold, fold the tinfoil into a triangle, fold it in half a few more times, then roll it into a cone shape, and stuff an appropriate amount of tinfoil inside as a support to make eight cones. Mold spare.

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  6

  Take out the fermented dough and deflate it, then divide it into eight parts, roll it into balls and let it rest for 20 minutes.

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  7

  Then roll the dough into a long and thin cone shape, start from the thin end and roll it up around the mold. After rolling, press the closing edge tightly, and then put it into the baking pan for the second time Fermentation.

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  8

  Preheat the oven to 180 degrees and bake for about 25 minutes.

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  9

  After baking, take it out to cool and take out the mold.

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  10

  Then squeeze in cream or custard sauce, and finally insert a celery leaf to make a leaf.

Tips

1. Don’t roll the tinfoil cone too big, otherwise the bread will become larger in the oven after fermentation.
2. The inside of the bread must be touched and it must be completely cold before squeezing in the butter. Don't be like me who didn't pay attention and got a flat nose the first time.