raisin roll
By VicentaLakin
This is the first time I've made bread and made a recipe. It's not that simple to think about making bread. It's hard to make bread without a toaster. And I don't know how big the fermentation is, what the butter is, and so many questions. For the first time, it's a failure, it's a bad face, it's very hard. It'll be a little better the second time, learning a lot about bread, and it's like that. When the bread was almost baked in the oven, the smell of bread was in the house, and all I made was a sense of achievement. Friends who love to make bread, you know that。
Recipe Recommendations
- high-gluten flour 350 grams
- water 115 grams
- white sugar 50 grams
- butter 30 grams
- eggs one
- yeast 6 grams
- salt 2 grams
- egg liquid a little
- sweet and sour
- roast
- several hours
- simple
Steps for raisin roll
1
Preparation material. Clean up the raisins and dry backup。
2
The bowl is filled with yeasts, sugar, a little water, flour, salt, and an egg。
3
A little bit of water and a noodle. Add melted butter。
4
The noodles were thrown on the board and rubbed out the film。
5
The fermentation is 2 - 2.5 times larger, and it's good if you stick a hole with a finger and don't tumble and collapse。
6
It's a good noodle vent, and it's made of pasta with a stick. Lay the raisins。
7
Roll it up from the bottom, cut it to 13。
8
The harvest is rounded and laid on the grill and double the fermentation。
9
Brush the egg fluids and spill white sesame. The oven is 180 degrees preheat and the mid-level is about 18 minutes。raisin roll Make Tips
1. I cut them a bit large, so you can cut them into more pieces.
2. The dough is proofed when you poke a hole with a floured finger and it doesn't spring back or collapse immediately.
3. You can substitute raisins with cranberries, red dates, etc.
4. If you have a bread machine, you can use it to make this.