My bread career has just begun, so I have only a handful of breads I have made, and it is all below, hehe. Putting aside the over-fermented ones and the over-colored ones, I only photographed seven loaves of bread.
This time the bread was added with old flour and corn oil was used.
Grape roll bread
By ZoeLehner
Recipe Recommendations
- high powder 320 grams
- sugar 50 grams
- salt 4 grams
- yeast 4 grams
- milk 110 grams
- egg liquid 70 grams
- Lao Mian 160 grams
- corn oil 30 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Grape roll bread
1
Prepare materials. Soak the raisins in water for 30 minutes and then dry. Remove the old noodles from the refrigerator in advance to defrost.
2
Tear the old dough into small pieces, mix with the ingredients except butter and knead into a ball. Add butter and knead until a thin film is formed.
3
The basic fermentation is 2-2.5 times larger. Use your finger to dip the flour and poke a hole. If you don't retract and collapse immediately, you will be good.
4
Drain the dough, divide it into two equal portions, and ferment for 15 minutes in the middle.
5
Take a portion of dough and roll it out.
6
Spread the soaked raisins.
7
Roll from top to bottom and cut into eight equal parts.
8
Harvest round and spread on a baking sheet.
9
Fermented twice to twice the size and brush the egg liquid.
10
Preheat the oven at 180 degrees and bake in the middle layer for 18 minutes.Grape roll bread Make Tips
Laomian is fermented dough. When making fermented pasta such as bread or steamed buns, collect the extra dough after basic fermentation, wrap it with plastic wrap, and place it in the refrigerator freezer for preservation. Before use, remove the old dough and warm it at room temperature before adding it to the new dough. Old flour is an excellent natural additive. The bread with old flour has a flexible texture and good taste and moisturizing properties. The dough with old flour can also be without yeast, but the fermentation will be slower with old flour, so I still added some starter here.