Speaking of which, after receiving the molds of the twelve zodiac animals, I thought, what should I do? It was originally a cake mold, but we were afraid of breaking eggs and not being able to make them well. As a result, we have today's bun. The taste is excellent, but the pattern is not obvious, which gave me a little blow. PP didn't take it carefully. I'm sorry to everyone.
Try again next time!
The method this time was to learn from Yao's mother's method of making wood bread. She used the leftover piece of old noodles from last time. It basically didn't ferment, but it only grew a little longer during baking. Unexpectedly, the taste was great.
Raisin buns
Recipe Recommendations
Steps for Raisin buns
1
100g of ordinary flour, 150g of old noodles, 20g of white sugar, a little salt, 25g of soy milk powder, 55g of milk, 10g of butter, appropriate amount of raisins, soak in warm water to soften and drain for later use (I soaked it in wolfberry wine).
2
Mix all ingredients except butter and knead into a ball.
3
Add butter.
4
Knead into a smooth dough and let sit for 30 minutes. This time, there is no need to knead the film, which is easier.
5
Roll out the dough into a rectangle.
6
30% discount.
7
In order to make the dough smooth and chewy.
8
Roll it into a cylinder.
9
Divide into 12 equal parts.
10
Round and relax for 15 minutes.
11
Take a dose and press it flat, and press it slightly thin around it.
12
Wrap in raisins (about 20 grains).
13
Wrap the filling with a tiger's mouth.
14
Close and wrap it into a round shape.
15
Place it into an oiled mold.
16
The second fermentation takes about 90 minutes (because there is no basic fermentation, this time I will take a longer time, but the lifting time is not big), put it in the preheated oven at 155 degrees for 18 minutes (I put the baking sheet in the middle and lower layers and baked it for 10 minutes. In order to make the bottom easier to mold and color, I didn't expect the effect to be poor, so I will put it in the middle layer next time.
17
After roasting, remove the mold while it is hot. It is very hot, but it can still be easy to take off after a few minutes.
18
Cool on a baking wire and store in a sealed seal.
19
555... The shape is not obvious.Raisin buns Make Tips
1. Bread made from any recipe can be used as old dough after basic fermentation and freezing. 2. I used soy milk powder, but you can substitute it with milk powder or flour. 3. This bread has a substantial, sweet, and delicious texture, which is distinct from scones or bagels. If you prefer soft bread, you can skip steps 4, 5, and 6, and simply allow it to rise a second time until it doubles in size.