raisin red sugar
By VicentaLakin
I rarely give a check, but with this softie, I dare say you'll fall in love. It's really delicious. I didn't try the sugar-in-bread thing. I thought it was amazing. Looks rough, but it's soft, sweet, but it's not boring, it's light, it's gland, it's full of raisins, it's really in love. I'd like you to give me this bag
Recipe Recommendations
- high-gluten flour 400 grams
- water 210 grams
- sugar-tolerant yeast 6 grams
- brown sugar 32 grams
- salt 6 grams
- raisins appropriate amount
- butter 44 grams
- sweetening
- roast
- several hours
- ordinary
Steps for raisin red sugar
1
32g red sugar is hydrated with 210g. i'm using a block of red sugar here, but it doesn't matter, whatever form you like。
2
quantified with 400 g of fermented flour, 6 g of sugary yeast, 6 g of salt。
3
Join the new red sugar water, rub it in the face。
4
Just rub, rub, rub, rub, rub。
5
add 44g butter to continue rubbing。
6
At this stage, it is able to draw thin film and not break it easily。
7
Add raisins with water bathing early and drying surface moisture, which is less fixed and more frequent if you like. I put a lot of it! Ha ha ha
8
It's smooth, rounded into the basin and fermented in the warm of the membranes。
9
Send to 2.5 times the size. Autumn Tiger, the heat is high, the launch side is fast
10
A small amount of powder was thrown on the board, the face was removed and the air was soft。
11
It's roughly two。
12
Take a flat, long. I'm lazy with cancer, and you could use a cane to make it look nice。
13
Roll it up, drain it into the oiled grill and wait for a second fermentation. Actually, when I saw this picture, I regretted it. Why didn't I do it properly
14
Here we go! It's fat! It's still about two and a half times the size。
15
Surface dry flour. The flour is extra
16
Cut. Mine's ugly. I'll send it to the preheat oven, mid-level, about 25 minutes
17
It's all fat
18
Don't look ugly, but it's so soft