raisin nuts
By VicentaLakin
It's Christmas, and it's Christmas for all of us in heaven to make a piece of bread like this! And it's also to be hoped that our way of baking can be further away。
Recipe Recommendations
- bread flour 200 grams
- milk 120 grams
- fine sugar 32 grams
- salt 2.5 grams
- egg liquid 20 grams
- yeast 2.5 grams
- butter 20 grams
- melon seeds 1 scoop
- sweetening
- roast
- several hours
- simple
Steps for raisin nuts
1
Prepare materials (soft room temperature softened, raisins softed)
2
All materials except butter nuts are placed in a bakery
3
After a live face program, add soft butter and keep it alive
4
After the closure of both procedures, the removal of a small section of the swab can remove the mural and the active face ends。
5
Round up the noodles and continue to ferment twice the size of an hour or two
6
When the fermentation is over, the noodles are twice as big and their hands are dried up and a hole is stuck, it's fine。
7
Take the noodles out of the air, split them into four, round them up for 15 minutes
8
Take a dryer, turn your face over, make your side thin, then spill your raisins, roll it from left to right and squeeze it9
When they're all rolled, put the oven in the toast box, put a small pot of hot water in the oven without opening the power, and fermented twice for about 40 minutes. One hour, bread to eight-nine full。
10
Take out hot water, pre-heat oven 180 degrees, bread-faced egg saping fluid, gravy。11
When the heat's ready, the 180-degree oven will be baked for about 25 minutes
12
When you're done with it, you get rid of it
13
It's very good
14
When you're cold, keep the bagraisin nuts Make Tips
When brushing with egg wash, dilute it slightly for a thinner crust. You can add whatever nuts you like. Reserve 10g of water when kneading and add more as needed, as flour absorption varies by season and batch. Every oven is different, so cooking times and temperatures are just for reference.