Cinnamon raisins
By VicentaLakin
Recipe Recommendations
- high powder 210 grams
- low powder 56 grams
- milk powder 20 grams
- fine sugar 42 grams
- salt 1/2 tsp of
- yeast powder 4 grams
- whole egg liquid 30 grams
- water 85ml
- soup seed 84 grams
- butter 22 grams
- cinnamon powder 1 tablespoon
- raisins 80 grams
- rum appropriate amount
- condensed milk appropriate amount
- almond slices appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Cinnamon raisins
1
All pasta raw materials are fermented to 2 - 2.5 times larger than the oil used in the bakery。
2
The raisins are soaked with rum for at least one hour。
3
Combining the fine sugar in the material with cinnamon powder and making it into cinnamon sugar。
4
the fermented pasta is vented, a little bit by the growth square, and some high powder is sprayed under it, spreads from the middle to the right and the left, and is condensed into a rectangular 25cm wide and 40cm long。
5
When the surface is turned, the edge of the lower edge is slightly levelled, a layer of water is brushed, and the cinnamon is spread evenly over the face, so that the bottom is not dispersed so that it is not closed。
6
The wine is evenly covered with raisins。
7
Roll the noodles up and down. Tighten the gate。
8
It is divided into eight parts。
9
With floured chopsticks in the middle of the noodles。
10
It's a warm and wet place in the grill for a second fermentation。
11
When fermentation is completed, a full egg fluid is painted on the surface。
12
The oven is pre-heated, 165 degrees baked for about 15 minutes to get out cold。
13
It'll be fine if it's dried up in line on a baked bread, then it'll be fine。
14
Completed Chart