raisin paste
By VicentaLakin
Recipe Recommendations
- wheat flour 300g
- eggs of 3
- raisins 30g
- Angel yeast 3g
- Aluminum-free baking powder 2g
- powdered sugar 80g
- milk powder 20g
- milk fragrance
- steamed
- an hour
- ordinary
Steps for raisin paste
1
Three eggs into liquid。
2
Flour, sugar powder, milk powder, yeast, and bubble powder are poured into egg fluids。
3
30 grams of raisins。
4
pour the raisins down to 2 out of 3 and mix 150 g of water into a paste。
5
Find a mold, brush the oil in the basin, pour the face in。
6
The remaining raisin, one third of which is placed on the face of the paste, covers it with a red film and piercs it with small holes for approximately 40 minutes of fermentation。
7
In the steam pan, the fire evaporates for 20 minutes in order to prevent the water from entering the pastry surface, resulting in a condensed surface, which can be sealed to protect the membrane evaporation。
8
Time's up, five minutes on the back of the fire。
9
It's very beautiful。
10
The finished product。
11
The finished, milky raisins added nutrients to your breakfast。