Healing style, carrot bread with carrot juice

Prepare the ingredients.

Peel the carrots and cut them into pieces, then put them into a blender with water and blend until crushed.

Pour all ingredients except the butter into the food processor, then add the carrot juice and blend into a dough. Then add the butter and knead into a thick membrane dough.

After taking out the dough, shape it slightly and place it in a bowl to ferment until it doubles in size.

Make cone-shaped molds with aluminum foil. Fold the aluminum foil into a triangle, then fold it several more times, and then roll it into a cone shape. Next, stuff an appropriate amount of foil inside for support. Make eight cone molds for later use.

Take out the fermented dough and punch it down, then divide it into eight portions, roll them into balls, and let them rest for 20 minutes.

Then roll the dough into a long, thin, cone-shaped strip, start from the narrow end and wrap it upward around the mold. After rolling, press the seam tightly, then place it on a baking tray for the second fermentation.

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

After baking, take it out and let it cool, then remove the mold.

Squeeze in more cream or custard, and finally insert a celery leaf as the leaf.