raisin bread
By VicentaLakin
The raisins, the dried fruit that many people like, are so sweet and used in pasta, making all kinds of pasta unique and appetizing. The Chinese doctor believes that grapes have the effect of “refilling the blood of Chilean bones, healthy stomachs, drying out thirst, euphemism and renals for the good looks of the liver”, and that we can eat for the elderly, children and young adults。
Recipe Recommendations
- raisins 80 grams
- bread flour 100 grams
- milk powder 20 grams
- white sugar 60 grams
- qingshui 160 grams
- butter 8 grams
- eggs one
- salt 2 grams
- sugar-tolerant yeast 4 grams
- sweetening
- baking
- several hours
- ordinary
Steps for raisin bread
1
The Chinese pasta is produced by mixing the water with high sugar-resistant yeast powder, pouring it into bread powder, rubbing it into a sack and fermenting the freezer room for about 10 hours。
2
Raw material for the main noodles: Chinese noodles, powdered milk, bread, sugar, butter, salt, eggs, raisins。
3
Put Chinese noodles, sugar, bread powder, milk powder, eggs into the bread drums and start the flour rub。
4
When the flour is conglomerate, salt is added and the face continues to rub。
5
When the mask is able to pull out the thicker film, butter is added and the face continues to rub。
6
When the dough becomes smooth, it pulls out a solid thin film, pulls it out of the bread drums, rounded it up, put it in the basin, covered it with fresh film and fermented the room。
7
This is when the raisins are processed, the raisins are cleaned, immersed, softened and then the water is dried。
8
When the noodles are fermented to twice the size, they are moved to the panel, and they are ventilated。
9
When the large noodles were rounded up into 20 small ones, they remained in place for 10 minutes。
10
A small noodle is removed, and a small noodle is formed in circular or elliptical form with a cane, and the raisins are spread evenly on the face。
11
It folds from the top to the middle of the face, the lower to the middle, then the two sides to the middle, and finally the entrance is squeezed with the tiger's mouth and organized into a circle。
12
The pasta is placed in turn and the rest of the small ones operate as such。
13
The bakery is arranged in an oven where the oven is fermented。
14
The fermentation was twice as large, the egg brush was removed, the oven preheated 170 degrees and the fire went 170 degrees. The preheat is finished and the oven is put in the oven。
15
It's 170 degrees up and down, and it's baked for 27 minutes, and it's cold enough to eat。
16
The good raisins are ready。raisin bread Make Tips
THE TEMPERATURE OF THE OVEN IS SET ACCORDING TO ITS OWN OVEN CHARACTERISTICS. I USE THE ACA NORTH AMERICAN OVEN. 2. THE QUANTITY OF THE LIQUID ADDED IS DETERMINED BY THE WATER INTAKE OF THE FLOUR USED. THREE, I'M USING A 11-INCH COOK WITHOUT A STICKY DISH. 4. THE AMOUNT OF WHITE SUGAR IN THE FORMULA IS LOW, IT IS NOT VERY SWEET, IT IS SWEET AND CAN BE USED SLIGHTLY. 5. BEFORE THE RAISINS ARE USED, THEY ARE CLEANED AND IMMERSED, AND WHEN THE RAISINS ARE SOFT, THE WATER IS DRIED OR DRIED WITH KITCHEN PAPER。