raisin rolls
By VicentaLakin
A simple formula. A different shape
Recipe Recommendations
- bread flour 220 grams
- cake mix 50 grams
- eggs one
- qingshui 120 grams
- yeast 3.5 grams
- fine sugar 25 grams
- salt 1 gram
- butter 28 grams
- raisins 100 grams
- egg liquid appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for raisin rolls
1
All materials except butter and raisins enter the bread drum, start and face program, and if there is no bread machine or no face rub, you can rub it
2
When the noodles are smooth, put in the room softened butter and rub it. Noodles
3
Just rub it in the face
4
The noodles are rounded, put in the buckets, covered with wet cloths and the outside hoods, for basic fermentation
5
When the pasta is 2.5 times the original, use the medium finger to put a hole in the middle, not to bounce back, which means the fermentation is complete
6
Noodles are removed from the barrel, placed on the mat, divided into 9 equals, rolled round and covered with laxity for 10 minutes
7
Eight inches of corn oil on the walls of the grill, and the oil paper in it
8
Dry raisin, warm water, dry water
9
Take a little noodle, make a cow tongue, and lay a raisin on it
10
Shade
11
Stop everything. It's in two
12
Put it in the oven, and the other noodles are processed in sequence, leaving the fermenting space between the rolls and covering the skin
13
When it's twice as big, the surface brushs the yolk, and the whole egg finish is brighter
14
In the preheated oven, 190 degrees, mid-level, up and down, 20 minutes
15
Out
16
Rip out the oilpaper and hang on the hanger
17
Looks cute
18
It's a great organization