raisin soft bread
By VicentaLakin
This bread is made of ordinary flour, sugarless, olive oil instead of butter, without the need to rub a mural, so as to make loose bread。
Recipe Recommendations
- medium-gluten flour 260 grams
- liquid seed fermentation head 410 grams
- olive oil 15 grams
- salt 6 grams
- qingshui 130 grams
- raisins 70 grams
Steps for raisin soft bread
1
This is a liquid fermentation of 1:200 g of water, 200 g of barbed flour, 1 g of dry yeast and 24 hours of frozen fermentation
2
Put all materials except raisins in the basin
3
With hands and noodles, they are very wet and sticky
4
Moved onto the board for 5-10 minutes, so that normal flour does not need to be overstretched
5
(a) Put them in raisins, which are washed with water earlier and drained with kitchen paper
6
When the raisins are smoothed, the noodles are rounded and the film is fermented; it can be placed directly on the board
7
After about 40 minutes, the dough flattens the exhaust with its hands and folds internally at one third, as it appears in the chart
8
(b) The face of the noodles is turned and folded again, covering the film and continuing to ferment; three such repeats at intervals of approximately 40 minutes each
9
Finally, the noodles are fermented twice as big, as in the picture
10
(a) The noodles are drained by pressure, split into two minutes, rolled round, placed in an oven, covered by a film for secondary fermentation
11
Room temperature is around 24 degrees, fermentation is about 90 minutes to two times the size of the surface of the face, dry powder is sprayed, scissors are used to cut exits at one third of the face, with about 10 minutes ' awakening; the oven is preheated to 220 degrees
12
The noodles were put in the oven, in the middle, sprayed in the oven for 30 minutes. Take it out and cool the grill。