The raisin buns are squeezed
By VicentaLakin
Recipe Recommendations
- high powder 400g
- eggs one
- butter 32g
- sugar 85g
- yeast 5g
- milk powder 20g
- milk 225G
- salt 5g
- qingshui 50g
- sweetening
- roast
- several hours
- ordinary
Steps for The raisin buns are squeezed
1
Flour, powdered milk, salt, yeast, sugar mixed, eggs scattered and left behind to brush the surface and the rest added to the flour。
2
Milk, water warmed up and the face, which is more favourable to yeast hair. But it's just warm, too hot to burn yeasts to death! It's rare at first and at first。
3
He rubbed his face to the point where he could pull out the film and add butter。
4
A smoother, smoother face, covered with a lid or a shampoo to avoid drying the surface of the face. It's two and a half times the shit to be sent to the noodles。
5
A few down exhausts of the fined pasta, evenly divided into 16 equals, and then rounded it up for more than 10 minutes. I'll put my raisins in it, and I'll roll the wheel。
6
The pasta with the casserole
7
The noodles are to be fermented twice, with the surface brushed with egg fluid and sesame。
8
The oven is 160 degrees preheat, it's in the middle of the fire, and it's out in 25 minutes
9
The baked bread needs to be taken out right away
10
It's so bad
11
Taste, softThe raisin buns are squeezed Make Tips
It'll be thinner, but it doesn't matter. Don't add any more, or the toast will be dry! Don't try to save your energy by reducing the amount of time spent on soft noodles. Excretion is also critical, and when it is ready, the bread will not shrink. The secondary fermentation not only makes the bread tart loose, but also increases the strength of the face. When the bread is baked, it is to be taken out of the oven and it is to be demoulded and naturally laid on the net. Otherwise, the bread will be dry and resilient as a result of excessive water depletion, the face of the bread will be dry and the side and bottom will be softened by water retortion。