Carrot is one of my favourite vegetables which I would use in bread making. Apart from elevating the nutritional value, it also adds a lovely and natural orange hue to the bread, making it looks more appetizing. I tried a carrot bread recipe by a Taiwanese blogger called Carol last year, and found the bread quite enjoyable to munch for breakfast or as a healthy snack. Since then, I have been baking carrot bread multiple times. Sometimes raisins were added to give more sweetness; while other times, walnuts were put in to give the crunch. But so far, the flavour which I love the most is simply a moist carrot bread with butter and sugar sprinkled on top.
Here I am going to share the carrot bread recipe, but this time, I turned the usual round buns into little crabs ;P – – Cuteness Overload!
Ingredients (make 10 buns or 1 loaf)
(A) For the bread
Carrot (grated) 150g
Bread flour 250g
Wholemeal flour 30g
Yeast 1/2 tsp
Salt 1/8 tsp
Milk powder 30g
(B) For the eyes
Cake flour 40g
Icing sugar 10g
Water 5 – 8g
Bamboo charcoal powder 1/4 tsp
- To make the bread: In a mixing bowl, put in all the ingredients except the butter. I usually place the dry ingredients first, followed by the liquids. Then, knead at low to medium speed till a dough is formed and clears the side of the bowl.
- Add the butter, and continue to knead until the dough is smooth and elastic. The dough should be able to stretch without breaking, i.e. window-pane check.
- Cover and rest the dough at room temperature for about an hour.
- Punch the dough slightly to remove excess air.
- Cut and weight 10 pieces of bigger dough 40g each, these will be the crab boddies. Cut 40 pieces of smaller dough at about 5g each, and these will be the claws and legs. Round each pieces of dough.
- On a lined baking tray, place all the big 40g dough on the tray. Ensure they are sufficiently spaced apart.
- Then, to make the claws, take two pieces of small round dough and use a pair of scissors to snip them. Place the claws at the top side of the crab boddies.
- To make the legs, roll the small dough into rectangular shape. Again, use scissors to make 3 snips on the dough. Arrange on the left and right sides of the crab bodies.
- Proof at room temperature for about an hour or until the buns have doubled in size.
- While waiting for the buns to proof, we will make the cookie dough for the eyes. Mix all the ingredients in (B) until well combined and form a dough.
- Cut out one third of the dough and add bamboo charcoal powder. Knead until the colour is even. Keep both pieces of cookie doughs in the chiller for later use.
- 20 minutes before baking, preheat the oven at 200 degree Celsius, and take the cookie doughs out of the chiller.
- Roll out the plain cookie dough to a thickness of about 3mm. Use cutter to cut rounds of 1.5 cm diameter. Stick on the crab bodies by applying some egg wash.
- Similarly, roll out the black cookie dough until 3mm thick. Cut smaller rounds for the eyes or roll into any shapes you desire.
- Bake for 10 – 12 minutes, until cooked.