Raisin bread is really my favorite ~ Ho ~~ Compared to cranberries, I don't like them so much... This is good, there are still left, cranberries are more expensive ~~
When I was in college, I always liked to buy raisin toast. At that time, I would buy an uncut piece and then eat it with my sisters in the dormitory. They all liked to pick raisins and eat it ~~~
There was no rum at home, so I soaked the raisins in water directly, then drained them and used kitchen paper to dry up the water on the surface ~(I finally remembered to buy kitchen paper yesterday ~)
Now we have to eat 200 grams of dough for two or three days every time, so now we have changed to small dough. Haha, this saves trouble and kneading is easier ~
raisin bread
Recipe Recommendations
- high powder 125g
- egg liquid 10g
- butter 11g
- salt 2g
- fine sugar 10g
- milk powder 5g
- water 70g
- raisins 50g
- sweetening
- baking
- several hours
- simple
Steps for raisin bread
1
Knead the bread to the expansion stage with post-oil method, add the raisins, and use cutting and mixing to evenly distribute the raisins in the dough. (Soak the raisins in water for about half an hour in advance, then drain the water, and use a kitchen tissue to dry up the water on the surface, set aside).
2
Carry out basic fermentation in a warm place until the end.
3
Divide the dough into 5 portions, about 55g each, and round in a folded manner.
4
Carry out secondary fermentation in a warm place to double the size.
5
Brush the surface with egg liquid, then cut the cross at the top, oven 180 degrees, 15-20 minutes or so.raisin bread Make Tips
1. After kneading the dough and adding the raisins, first wrap the raisins with the dough, then cut with a spatula, and knead the raisins evenly in a stacked manner. 2. When dividing and rounding, fold it like folding a quilt, and place the exposed raisins are pressed into the dough to prevent the exposed raisins from being easily scorched during baking