Whole wheat raisin roll
By VicentaLakin
the whole wheat flour, which had been convertible, had never been opened for use, and it was the usual high powder that had been used before, and thought, it should fit with the raisins, and tried to do it once. tastes a little rougher than sweet bread, but it does fit the fine taste. materials: wheat bread powder 280g, yeast 3g, salt 3g, fine sugar 33g, milk 171g, butter 28g, raisins 90g
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Whole wheat raisin roll

1
20 minutes after the raisin is washed
2
Dry water reserve
3
Loading of all materials except raisins, yeasts and butter into bread drums Medium
4
Put the bucket in the toaster. Okay
5
The yeast is in the yeast box on the cap
6
set the program: select the bread block by " function " , then select " cream bread " by " menu " , start the program with a default of 750g burning by weight and burning, and take 3:46 to complete the program
7
Ten minutes after the start of the program, immersion time, then start mixing, and then one minute, automatically drop the yeast, and at 3:21, add soft butter
8
We're starting to ferment
9
The fermented pasta, poking holes with flour-stained fingers
10
Take out the face of the air
11
Four stitches
12
Split Circles
13
Take a noodle and grow a strip and press the thin bottom
14
Roll up and shut up, and then deal with the rest of the dough. Okay
15
Pick up a roll of rolled noodles, turn it open again and crush it short. Side
16
Put some raisins on the surface
17
Rolling and closing
18
And then the rest of the noodles will be rolled
19
Put it straight in the bucket
20
Put the bucket back in the toaster and continue the process
21
The fermented noodles
22
Baking's done