The raisins are soft

By VicentaLakin

The raisins are soft
Aristocrats in soft oatmeal bread, low-key but luxurious, are especially critical for making soft oatmeal flour. The gold dragonfish, with its large barley grains, selects high-quality wheat as a raw material, which is luminous, and produces a finely balanced composition, softly and softly. Super fine powder is very water-absorptionable and easily muscular, and it is very suitable for new hands to stick without fear of excessive fluids. Flour is thin, smooth and elastic and suitable for all kinds of styling. The super-extension, even if packed with full fruit, would not break. The simplest ingredients of the gold dragonfish, the condensed wheat powder, the yeast powder, the salt and the water, can bring you unexpected food and surprises

Recipe Recommendations

  • Arowana high-gluten wheat flour 500 grams
  • water 340 grams
  • salt 3 grams
  • yeast powder 5 grams
  • raisins appropriate amount
  • blackcurrant appropriate amount

Steps for The raisins are soft

  • 1
    The ingredients are in reserve。
  • 2
    In the small pot, 200 grams of clean water (within the weight) and 40 grams of ginfish with large amounts of wheat powder (within the weight)。
  • 3
    It's even with chopsticks。
  • 4
    It's a little bit of a fire, it's a little bit of agitation, and it's a translucent paste. The soup plant is ready to dry up to the heat。
  • 5
    It's pouring in the platter with the goldfish。
  • 6
    The soup is poured into the salt and the yeast powder is melted into the flour with a small amount of warm water (within weight)。
  • 7
    Add the remaining clean water start and face。
  • 8
    The noodles are very smooth and delicate, and the band is free of film. The fermentation is twice as large (some 90 minutes long) in the warmth of the film。
  • 9
    It's twice the size of the fermentation, with a small amount of dry flour poaching on its fingers, and fermentation if it doesn't shrink。
  • 10
    On average, the dough is circled into four small agents. (approximately 200 grams apiece)
  • 11
    Take a pasta and grow a thin face with a thin end
  • 12
    Lay soft early raisins and black gallons, gently pressing。
  • 13
    From the top to the bottom, roll and roll。
  • 14
    Stick to the seals and spread them, and make them into olive shapes。
  • 15
    Put it in the oven. It's a second fermentation. (approximately 40 minutes)
  • 16
    fermented to a little larger。
  • 17
    A thin layer of dry flour with a small sift。
  • 18
    Slice it with sharp blades。
  • 19
    The oven is preheated: 185 degrees up, 175 degrees down and 30 minutes baked。
  • 20
    The finished chart。
  • 21
    The skin resilience is chewy and the tissue is thin and soft。
  • 22
    No oil, no sugar。
  • 23
    The simplest food for the best

    • The raisins are soft Make Tips

    The way the soup is grown makes the bread less aging, and the taste is good. The temperature of the ovens varies, as appropriate. The raisin black gallons can also be replaced by the fruit they like。

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