raisin rolls
By VicentaLakin
IT'S A PIECE OF SWEET BREAD THAT'S BEEN MADE A FEW TIMES, AND IT'S SO SOFT AND SWEET THAT THE WHOLE FAMILY LIKES IT, HAS A LOT OF SUGAR, IT'S A LITTLE LONGER, SO THE JM FRIENDS WHO LIKE SWEET BREAD SHOULD TRY IT.
Recipe Recommendations
- milk fragrance
- baking
- several hours
- simple
Steps for raisin rolls
1
All foods except butter are put into the bread machine, choosing to rub the face, rub the face.
2
15 minutes after the face rub, put in soft butter, and 20 minutes after the face rub.
3
It's a full expansion, so it pulls out the mural and fermentes.
4
When the face fermentes twice as big, the finger can pierce the hole, not shrink, not collapse, and the first fermentation ends.
5
The noodles are split into nine pieces. Ten minutes loose
6
Rolling round, covering membranes for 15 minutes.
7
Put the agent in a bar and code it into a raisin.
8
Roll down.
9
And when they're all rolled, code the baker with the oilpaper and re-ferment.
10
Fermentation up to 2-3 times the size of an egg fluid, an oven preheat of 180 degrees and 25 minutes of drying. Roast.
11
Get out of the oven and enjoy it when it's cold.raisin rolls Make Tips
Because the sugar content is high, it browns quickly. I covered it with foil a bit too late this time, so the heat was a little too strong, which affected its appearance. I hope you ladies pay attention to this. Make sure to adjust the time and temperature based on your own oven's characteristics; don't overbake it.