pecan raisin bread
By VicentaLakin
Fong-ja, from Apprenticeship baker。
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for pecan raisin bread
1
The material is illustrated。
2
Cooks can pour in other than raisins, walnuts and cinnamon。
3
A group of flour mixed at low speed。
4
And then at mid-speed, my cook machine opens the 6th floor for about 10 minutes, and the larger walnuts and raisins can be cut a little bit, not very broken, and the dough can pull out the glove model until it's complete。
5
The raisins and walnuts are then added to the raisins and walnuts, where hand-mixed fruit and noodles are required。
6
The mixed distribution of the pastry fruit is evenly distributed and then placed in a basin to cover the fermentation of the membrane chamber。
7
Noodle fermented to twice the size。
8
Take the fermented pasta out of the flat-temperature roll cap for 15 minutes to keep the film loose。
9
Make the noodles into a rectangular shape about 17 cm wide。
10
And then turn the noodles over, spill cinnamon on the bottom。
11
Roll the dough from top to bottom and squeeze it with your finger at the mouth。
12
To devolve the noodles to 450 grams of Kitty Tusk for a second fermentation。
13
The pasta fermented to 8 p.m. when the mold was delivered to the preheated oven 175 degrees for about 25 minutes。pecan raisin bread Make Tips
Some 50 ml of white sugar and 15 ml of cinnamon powder mixed into cinnamon sugar。