Tore up the raisin toast

By VicentaLakin

Tore up the raisin toast
With your hands tore up the bread, the milk is fragrance, the stick

Recipe Recommendations

Steps for Tore up the raisin toast

  • Make Tore up the raisin toast step 0
    1
    The raisins are cleaned up early and water is pouring。
  • Make Tore up the raisin toast step 1
    2
    With the exception of butter and raisins, all food items are placed in the bread-crumbs, with salt and yeast diagonal。
  • Make Tore up the raisin toast step 2
    3
    The bread machine chooses the "Choose Faces" program and opens the bread machine's cap (without the covers) for 15 minutes。
  • Make Tore up the raisin toast step 3
    4
    Following the completion of the face-to-face procedure, the softened butter was added and the baker again selected a “and-face” procedure for 15 minutes。
  • Make Tore up the raisin toast step 4
    5
    At the end of the procedure, a "fermented noodle" program is selected during which the face is removed to check out the membrane state, so that thin, flexible membranes can be pulled out。
  • Make Tore up the raisin toast step 5
    6
    Continue to complete the distribution process。
  • Make Tore up the raisin toast step 6
    7
    After an hour and a half, the face-to-face procedure is over。
  • Make Tore up the raisin toast step 7
    8
    The noodles are fermented for the first time and a hole in the hand will not shrink。
  • Make Tore up the raisin toast step 8
    9
    Noodles are removed, vented by pressure, and the noodles are divided into a flat 3-square fraction, with a rolling circle, and the membranes are kept at constant temperature for 15 minutes。
  • Make Tore up the raisin toast step 9
    10
    After the static is completed, the face group is removed and the tongue is grown。
  • Make Tore up the raisin toast step 10
    11
    Turn it over and roll it up and down。
  • Make Tore up the raisin toast step 11
    12
    The three noodles were completed in sequence and the film covered for another 15 minutes。
  • Make Tore up the raisin toast step 12
    13
    When the static is complete, the noodle is removed and the noodle is as long as possible。
  • Make Tore up the raisin toast step 13
    14
    Turn over, sort out the shape, as wide as possible, and lay the raisins。
  • Make Tore up the raisin toast step 14
    15
    From top to bottom。
  • Make Tore up the raisin toast step 15
    16
    Circle as many as possible。
  • Make Tore up the raisin toast step 16
    17
    The bread is coded into 450 grams of toast molds, placed in unopened ovens, where a bowl of 100 degrees of open water is placed, and the temperature and humidity (approximately 35-38 degrees and 85 per cent humidity) within the ovens are fermented for an hour。
  • Make Tore up the raisin toast step 17
    18
    fermented to eight。
  • Make Tore up the raisin toast step 18
    19
    Purgatory。
  • Make Tore up the raisin toast step 19
    20
    The oven is preheated, 170 degrees up and down, 45 minutes baked。
  • Make Tore up the raisin toast step 20
    21
    After the stove, it's hot。
  • Make Tore up the raisin toast step 21
    22
    Pull out the mold, hang out。
  • Make Tore up the raisin toast step 22
    23
    Okay。
  • Make Tore up the raisin toast step 23
    24
    Fluffy soft。
  • Make Tore up the raisin toast step 24
    25
    The organization is dense。
  • Make Tore up the raisin toast step 25
    26
    It smells like milk。
  • Make Tore up the raisin toast step 26
    27
    It's just for hand-to-hand to eat, and it's sweet with grape dry。

    • Tore up the raisin toast Make Tips

    This bread, two noodles and a fermented pasta program, will complete the poach

    Recipe Categories

    Recipe recommendation