raisin rolls
By VicentaLakin
Recipe Recommendations
- high-gluten flour
- yeast 2.5 grams
- milk 150 grams
- salt 3 grams
- milk powder 20 grams
- sugar 35 grams
- butter 20 grams
- whole egg liquid 36 grams
- sweetening
- baking
- an hour
- ordinary
Steps for raisin rolls
1
Noodle materials are mixed with chopsticks, so that they can be formed in groups, so that the ice sheet is frozen and fermented overnight。
2
The fermented face is torn into small pieces, and the bread machine is added to the main lasagna, with the exception of butter, to the group of butters, and continues to be rubbed to the point where the thick membrane is removed。
3
The fermentation of the film is 30 minutes long。
4
On average, they are divided into nine small groups of about 60 grams each. Rolling round caps to keep the film loose for 15 minutes。
5
Take a nice, loose pasta into an elliptical circle, turn over, cut four mouths horizontally with a scratchboard and spread the raisins. A little bit of a raisin shop
6
Squeeze the shut-down and stick it in the mold。
7
Under the oven, hot water was put in the lower floor and two rounds were made in the oven for approximately 30 minutes. Two rounds complete. A little egg fluid on the surface。
8
Preheated oven, mid-level, up and down 170°C, about 18 minutes. Off the stove immediately and in a bag sealed and preserved。
9
Let's get a map。
10
Let's go
11
Sunshine for breakfast today, ha ha