Soumel raisins for soup
By VicentaLakin
Every weekend, next week's breakfast staple is prepared. Except for the Chinese buns, the Western one is the most common. It's my daughter's favorite, with soup and raisins. It's very soft and sweet. It's worth a try。
Recipe Recommendations
- high-gluten flour 270G
- milk 80g
- eggs one
- fine sugar 40g
- salt 3g
- yeast 4g
- butter 35g
- raisins 80g
- water 100g
- low-gluten flour 30g
- powdered sugar 15g
- sweetening
- baking
- several hours
- ordinary
Steps for Soumel raisins for soup
1
take high-banded flour 20g, water 100g。2
Put it in the milk pan so that there are no flour particles。3
It is made of a small fire, mixed with chopsticks, and the surface of the paste is covered with a stripe of soup, which is laid in reserve。4
The raisins are immersed in water for half an hour。5
Boiled raisins drain water from kitchen paper。6
Bread drums are filled with dry materials of high powder, sugar, salt, yeast。7
and put in eggs, milk and 90 g soup。8
Commencing the bakery and face program9
Slipped into a smooth pasta and added butter。10
Smash the thin membrane11
Put it in the raisins12
Keep rubbing the face for three minutes and then go for the first fermentation。13
fermented noodles with sodium. softened 15g butter with low-banded flour 30g and sugar 15g14
Scratch。15
The fermentation base is twice as large。16
The fermented pasta rubbed out the air again17
Split into 20 pieces, roll round, loose for 10 minutes。18
Take a noodle to flatten, roll round again and put it in the oven。19
Put it in the oven for a second fermentation and put a bowl of hot water in the oven without having to turn on the power。20
Two to two。21
Purgatory。22
It's a piece of souffle。23
The oven is 180 degrees preheated and the oven is placed in the lower part of the oven。24
Baking for 25-30 minutes。25
After roasting, out of the oven, dry and sealed。Soumel raisins for soup Make Tips
When coloured, tin paper is added and the timing of the roast is regulated by the temperature of the home oven。