raisin bread
By VicentaLakin
Not like very sweet bread, but like to put raisins in bread, raisin sweets make up for the poor sweetness of bread, and the softness of the bread's internal tissue is delicious。
Recipe Recommendations
- the sponge appropriate amount
- bread flour 100 grams
- whole wheat flour 30 grams
- high-sugar tolerant yeast powder 2 grams
- water 15 grams
- main dough appropriate amount
- salt 1.5 grams
- sugar 30 grams
- eggs one
- butter 20 grams
- sweetening
- roast
- several hours
- ordinary
Steps for raisin bread
1
Chinese pasta raw materials: bread flour, whole wheat flour, sugar-resistant yeast。
2
The yeast powder is evenly mixed with water, poured into bread and whole wheat flour, and in the form of snowflakes, covered with film, and fermented in the freezer。
3
Main noodle raw materials: raisins, sugar, salt, eggs, whole wheat powder, bread flour and butter. (Butter comes out early and melts easily, so no butter。
4
It's like a fermented Chinese pasta。
5
The eggs, sugar, salt, whole wheat flour, bread flour are poured into the bread drums, the flour mixer is initiated and the face is covered for 40 minutes to the extension phase。
6
Add butter. Continue mixing for 10 minutes。
7
Noodles can rub out the gloves。
8
Collapse the noodles, put them in the basin, and ferment them。
9
Noodles swell to twice the size。
10
Move the dough to the panel, round it up, set it for 10 minutes。
11
A large elliptical face is formed, and clean-up raisins are laid on the face。
12
From top to bottom, cut in nine from the middle and the top uncut。
13
Cut off the two noodles and twist them a few times like a mahjong flower。
14
Move to the grill, continue the fermentation, and after 30 minutes, the face is swollen and full, softly touched and resilient. The oven is preheated with 190 degrees, and the oven is set at 160 degrees, and its face is brushed with honey water, placed in the oven for 25 minutes, and the surface is yellow and removed。
15
The finished product。