Black gallon raisins
By VicentaLakin
Recipe Recommendations
- high-gluten flour 600 grams
- eggs 90 grams
- sugar 80 grams
- sugar-tolerant yeast 6 grams
- olive oil 50 grams
- milk 260 grams
- salt 2 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Black gallon raisins
1
Milk, eggs, olive oil in bread drums
2
(b) Placing flour, sugar and salt on the opposite corner of the bread barrel and digging a small hole in the middle into the yeast
3
(b) Smuggle the face with chopsticks and add flour or milk, as appropriate, to the level of water to be taken into account
4
Bread machine and face program are activated twice, so that the noodles can be ploughed into an extended phase
5
The noodles are fermented twice as big in the barrel
6
(b) Excretion of the noodles, divided into an average of 24 (45 g/f) small noodles, covered with protective film to prevent dry hardness
7
(b) A collage of a thick, thin rounded skin and a black gallon of raisins in the middle
8
Wrap it up like a bag and put it down in a ball and into a grill
9
When bread is fermented twice as large, the surface is painted with a full egg fluid
10
The oven is preheated early, placed in the middle, 180 degrees for 20 minutes。
11
The baked bread is yellow and soft, although it is used directly, but the bread is well organized, and the bread is sour and sweet, especially delicious。Black gallon raisins Make Tips
1. This is a large batch recipe; using Changdi baking trays, a total of 24 breads are produced in two batches.
2. Adjust the liquid amount slightly based on the water absorption of your flour.
3. Be sure to seal the bread well to prevent the filling from leaking out during baking.
4. Our family prefers a lighter taste, so this bread isn't very sweet; you can add more sugar to your liking.
5. Adjust the temperature according to your own oven.