The raisin bouquet
By VicentaLakin
Recipe Recommendations
- high-gluten flour 150g
- eggs 30g
- butter 25g
- raisins 30g
- almond slices appropriate amount
- milk 75g
- fine sugar 25g
- yeast powder tsp
- brandy 50ML
- sweetening
- roast
- several hours
- ordinary
Steps for The raisin bouquet
1
Get the material over the scales and yeast powder in the milk。2
Pumping the yeast with a manual eggmaker。
3
Put sugar and egg fluids in the milk。
4
Half the flour is sifted and tuned with a razor。
5
Scan the rest of the flour。
6
Scratches were used to form the noodles, which were then brought up on the board。
7
The pasta is so thick that it pulls out a rough membrane and adds butter。
8
Put your hand on the laminate until the butter is fully absorbed。
9
Move the dough onto the panel and continue rubbing, so that it can remove a transparent film。
10
The dry raisin is evenly integrated into the noodle。
11
Put the noodles in the oiled stainless steel plate and wrap them with a membrane。
12
One fermentation. The noodles are placed in the oven, a bowl of hot water is placed at the bottom of the oven, and the ovens are closed for fermentation, and the water is cooled and a bowl of hot water is fermented to the original double。
13
A fermented pasta with pink fingers and no bounce。
14
The noodles are divided into 3 blocks equal to 10 minutes of flavour. Then the small noodles were turned into skins with a stick。
15
I'm gonna roll up the good face and grow the strip。
16
The same is true of the other two pieces, which squeezed the three pieces and started braiding。
17
The braids were wrapped in garbs and the mouths were placed in an oven with oil paper。
18
Cover it and put it in the oven for two fermentations. The fermentation method is the same as one fermentation, which is twice the size。
19
Brushing egg fluid on the bouquets and spilling almond chips over the surface。
20
The oven is 150 degrees preheat for 10 minutes and above 150 degrees medium level roast for 25 minutes。
21
After cooking out the oven, it smells like perfume