raisin bread
By KylerBatz
Ingredients: milk powder,raisins,white granulated sugar,yeast,qingshui,egg liquid,high-gluten flour,unsalted butter,low-gluten flour
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- unsalted butter 15g
- egg liquid 30g
- qingshui 150ml
- raisins appropriate amount
- yeast 3g
- white granulated sugar 30g
- milk powder 15g
Steps for raisin bread
1
Weigh all ingredients, except butter, and pour into the inner cylinder of the bread maker.
2
Select a hair work file and dough.
3
After 20 minutes, add the raisins soaked in butter and rum for 3 hours, and continue kneading.
4
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
5
Remove the dough and divide it into the required portions, round it, and ferment for 15 minutes.
6
Press the fermented dough flat and roll it with a rolling pin into a relatively flat oval shape; retract the sides slightly inward from top to bottom, roll it, and close it to form a long olive-shaped dough with pointed ends.
7
Put the shaped dough into a baking sheet, then place it on the upper layer of the oven, place a plate of hot water at the bottom of the oven, close the oven door for final fermentation, about 40 minutes, until fermentation reaches twice the size.
8
After fermentation is complete, take it out and brush egg liquid on the surface.
9
Preheat the oven to 180 degrees, the middle and lower layers, for 15 minutes, and bake until colored.