Red tea and raisin
By VicentaLakin
The soft European organization is delicate and rich in material, compared to the stick, and is of a higher composition. I've added red tea, proper red sugar and raisin. The ancients eat tea, both as tea, but its nutrients consist of both water solubility and fat solubility, which are not soluble in water and remain in the tea no matter how many times they are consumed. Thus, only tea can be better absorbed. The tea is better suited to the stomach and is more suitable for consumption by patients with cold, bad stomach and cardiovascular diseases。
Recipe Recommendations
Steps for Red tea and raisin
1
raisins wash clean water and red sugar and tea take 120g hot water to cool.
2
Bread machine first pours liquid (including oil).
3
And then pour into flour, dig holes in the middle and put salt and raisins in the corner.
4
Scratch it with smooth noodles.
5
fermented to double the barrel.
6
It's full of flat and full holes.
7
Take out the rolling exhaust and split it into three noodles.
8
Take a noodle in the tongue.
9
From top to bottom.
10
Squeeze the interface.
11
It's made of olives and a little water on the surface.
12
Half a bowl of water at the bottom of the oven, twice as big as fermentation.
13
Take it out, spread it all over the surface, cut it with sharp to the mouth.
14
Preheat oven, 180 degrees and 20-25 minutes on fireRed tea and raisin Make Tips
1. Due to differences in flour absorbency, adjust the ratio of flour to water appropriately. Beginners may prepare an extra 10% of flour or water as a backup.
2. Ovens vary; adjust flexibly based on your own oven.
3. Raisins can be replaced with dried longan or other dried fruits; longan should also be soaked in advance.
4. If you prefer a sweeter taste, add sugar appropriately.