Finally had the opportunity to tinker with this bag, see its prescription when I know it must be suitable for my taste, must be very good ~ as I expected, plastic is not very good, taste really good.
During the production process, the aroma of red wine has always tempted my sense of smell. It is really a beautiful enjoyment.
Aromatic raisin bread
By JoeRath
Recipe Recommendations
- sweet and sour
- baking
- several hours
- ordinary
Steps for Aromatic raisin bread
1
60g raisins, 100g red wine, 200g high flour, 25g white sugar, 3 g yeast, 120g red wine + water, 10g butter.
2
Mix Material A, soak the raisins for more than two hours, and then drain for later use. Add a total of 120g of water to soak the raisins, and place it in Material B (I think there is a lot of precipitation at the bottom of the soaked wine, so I added some more wine, sharing 80g of red wine and 40g of water).
3
Mix Material B and knead into a smooth dough, then add Material C to knead out a film (this time the amount of liquid is about the same as the teacher used, and the dough is very soft).
4
Kneak the dough smoothly.
5
The basic fermentation was twice as large (I used it for about 1 and a half hours).
6
Round the dough and relax for 10 minutes.
7
Roll out the dough into a rectangle (the dough is a little sticky, sprinkle with a little flour).
8
Turn over and spread raisins on 1/2 of the dough sheet.
9
Fold in half, wrap the raisins inside, press the joint tightly with a fork, and make some small holes in the surface.
10
The secondary fermentation takes about 50 minutes (the teacher's 30 minutes), and the surface is brushed with a layer of water (the teacher brushes egg liquid).
11
Put it into the preheated oven, the middle layer is 160 degrees for 10 minutes, and the middle layer is 150 degrees for 10 minutes. OK and baked.Aromatic raisin bread Make Tips
This time, I followed the teacher's recipe exactly without making any changes, only at the very end when it was time to brush with egg wash, I used water instead.