raisin bread
By VicentaLakin
I APOLOGIZE FOR THE LATE TRIAL REPORT FOR MY TRAVELS! IN GENERAL, THE COUSS COOKER IS MORE USEFUL, EXCEPT THAT THE BUMPER STICK IS THINNER, TURNS A LITTLE FURTHER AWAY FROM THE CUISINE BASIN, AND GENERALLY SOFTER NOODLES ARE NOT EASY TO SCRAPE AND STICKY, BUT CAN DO WITH HARD NOODLES. AND THE FACT THAT THE ELECTRICS ARE HOT, AND I THINK THEY'RE OUT OF ORDER FOR A LONG TIME, BUT THEY HAVEN'T BEEN TESTED IN DEPTH, AND I'VE ONLY SPENT 30 MINUTES ON THIS TRIAL, WHICH IS NOT ENOUGH, IS BASED ON THE FACT THAT IN THE PAST TWO KITCHEN MACHINES IN MY HOME WERE BURNED IN ABOUT A YEAR, AND IN THE FIRST INSTANCE, IN HEAT FOR MORE THAN FIVE MINUTES, AND THE LONG-TERM MACHINES BURNED. THE OTHER PARTS ARE BETTER USED, ESPECIALLY IF THE WHOLE EGG IS READY TO PASS, A BETTER MACHINE FOR MAKING CAKE. TODAY'S FIRST PARAGRAPH BEGINS WITH BREAD, WHICH IS THE FOLLOWING:
Recipe Recommendations
- high-gluten flour 300 grams
- dry yeast 5 grams
- powdered sugar 40 grams
- refined salt 5 grams
- fresh milk 140ml
- eggs 1 piece
- corn germ oil 25 grams
- raisins 60 grams
- Jundu Orange appropriate amount
- sweetening
- baking
- an hour
- simple
Steps for raisin bread
1
The raisins are soaked with gin to the soft side。
2
Put sugar powder, yeast and salt into flour。
3
Sift the mixed dry powder。
4
Put the cuisine basin under the machine and pour it into the grease with a bumper stick。
5
It is then placed in an egg to mix it into a granular form。
6
In the cuisine basins, fresh milk is pouring into the face。
7
In the meantime, the wet side of the pelvis is scraped twice by rubber-sloughing, which allows the face to form faster and takes about 20 minutes to form。
8
This is a time when the face of the face is very strong and very strong。
9
When the noodles are concretized, the cuisine basins are removed, covered with protective film for basic fermentation。
10
The pasta fermented twice the size。
11
And then pull out the air on the board and press the flat drain。
12
The noodle line was cleared of air and turned around from the new group for 15 minutes。
13
It is then opened from the centre of the dough, at both ends, with a cane, so that it is as thick as 1 cm thick。
14
The raisins are immersed in an evenly smooth top, and the raisins are even with the palms。
15
From the end of the skin。
16
When it's done, the interfaces are decentralized into the soil mould。
17
The last fermentation with 35 degrees of constant temperature is done by putting a shampoo in the oven。
18
When the bread fermentation swells to three times its size, it removes the protective film。
19
Put egg fluid on the skin。
20
The oven preheating was adjusted to 170 degrees to put the mold in the middle and lower shelf of the oven, and the oven could be baked for about 30 to 35 minutes。
21
Put the baked bread on the hanger。
22
The cold can be sliced and the operation is complete。raisin bread Make Tips
Use of tools;
COUSS chef machine, 35L oven, rolling pin, plastic scraping plate, egg brush, toast mold
Baking requirements;
Raise the heat to 170 degrees, place the baking sheet on the lower shelf of the oven, and bake for 30-35 minutes.
Characteristics of the bread: rich aroma, soft fiber, slightly sweet taste, slightly wine aroma.
Warm reminder;
1. When using the machine to mix dough, be sure to stir until the non-sticky basin is soft and strong. It takes about 20-30 minutes. The dough will be very sticky at the initial stage. You need to use a dough shovel to scrape the basin twice. After applying the tendons, it will no longer stick to the basin., both soft and easy to use.
2. When soaking raisins, you can use osmanthus wine or rum if you don't have Cointreau wine. If you don't have to soak these wines only in warm water, you can use butter in the bread, otherwise the aroma is not enough and the taste will be greatly reduced.
3. The egg liquid should not be applied too thick, otherwise the skin of the bread will be scorched if it is coloring early, but the inside is not yet ripe. To solve this problem, a piece of tin foil paper or a small piece of baking cloth can be used to cover and cover it. Or turn the fire down, there are many ways to do so.
This "raisin bread" made with the COUSS chef machine is ready, saving the laborious process of kneading the dough. The effect is very good for friends to refer to!
COUSS chef machine, 35L oven, rolling pin, plastic scraping plate, egg brush, toast mold
Baking requirements;
Raise the heat to 170 degrees, place the baking sheet on the lower shelf of the oven, and bake for 30-35 minutes.
Characteristics of the bread: rich aroma, soft fiber, slightly sweet taste, slightly wine aroma.
Warm reminder;
1. When using the machine to mix dough, be sure to stir until the non-sticky basin is soft and strong. It takes about 20-30 minutes. The dough will be very sticky at the initial stage. You need to use a dough shovel to scrape the basin twice. After applying the tendons, it will no longer stick to the basin., both soft and easy to use.
2. When soaking raisins, you can use osmanthus wine or rum if you don't have Cointreau wine. If you don't have to soak these wines only in warm water, you can use butter in the bread, otherwise the aroma is not enough and the taste will be greatly reduced.
3. The egg liquid should not be applied too thick, otherwise the skin of the bread will be scorched if it is coloring early, but the inside is not yet ripe. To solve this problem, a piece of tin foil paper or a small piece of baking cloth can be used to cover and cover it. Or turn the fire down, there are many ways to do so.
This "raisin bread" made with the COUSS chef machine is ready, saving the laborious process of kneading the dough. The effect is very good for friends to refer to!