Nutrient raisins and bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 200 grams
- whole wheat flour 100 grams
- baking powder 5 grams
- butter 28 grams
- milk 130 grams
- egg liquid 50 grams
- salt 4 grams
- sugar 25 grams
- walnut 30 grams
- raisins 30 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Nutrient raisins and bread
1
All materials except butter are placed in a bakery and a face-to-face procedure is initiated for approximately 20 minutes, with 20 minutes still
2
Add softened butter and re-launch a face-to-face program
3
The mixed noodles are placed in the basin, covered with protective film and frozen to ferment 2.5-3 times larger
4
After a good noodle, it's split into a circle of three, 15 minutes and a flat noodle
5
A long strip with walnuts and raisins from rum
6
(a) Scroll down and tighten the link
7
(b) Put the bread of the grower ' s stick on a hairy mold and spray water on the surface
8
Put it in the oven and start the fermentation process of the oven; after about 40 minutes, the second fermentation of the bread is completed, with a few knives slashed on the bread surface
9
And sifting on the surface, and on the surface
10
The oven is preheated at 160 degrees and placed in the oven for 20 minutes
11
The fresh, delicious and nutritious bread bar is finished。Nutrient raisins and bread Make Tips
1. Use the post-oil method in a bread machine to knead the dough, then place it in the refrigerator for cold fermentation until it has expanded 2.5 times its original size. Remove the dough, degas it, divide it into portions, and let it rest for 15 minutes.
2. Shaping: Roll the dough into a long strip, sprinkle with walnuts and rum-soaked raisins, roll it up, and press the seam tightly.
3. Spray some water on the surface of the dough, then place it in the oven for the second proofing. Once proofed, remove the dough, score the surface a few times, and sprinkle with flour.
4. Finally, place in a preheated oven at 160°C on the middle and lower shelves, and bake for 20 minutes. The fragrant bread is now ready.