All-cream raisins
By VicentaLakin
The raisins compensate for the taste and taste of the raisins, which are combined with the whole wheat flour, with the finer and stretching of the flour, the whole wheat nutrition and the rough taste. Nice
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for All-cream raisins
1
Flour, eggs, water, yeast, sugar, salt in the barrel, start and face
2
Once the noodles are smooth, add softened slices of butter, and continue with the face program
3
It's enough to make a big slice
4
Noodles are rounded, covered with a skin film, and basic fermentation in drums
5
When the noodle is 2.5 times bigger, the finger-drying of the flour in the middle of the noodle top means the fermentation is successful
6
Noodles removed, placed on the case, rounded, vented, divided by eight electron scales, rounded, fresh membrane covered, loose for 10 minutes
7
Red dry cleans, drys, shreds
8
Take one of those little noodles, flatten it, grow up in strips, and lay a proper red dry
9
Roll-up
10
The other noodles are processed sequentially, lined up in a non-glubber grill, covering the film, and re-fermented
11
When you're twice as big, you brush your face with egg fluids and sesame white
12
In the preheat oven, 200 degrees, about 18 minutes
13
Out of the oven, on the hanger
14
To eat with your hands
15
It's tough
16
Razor's working well