Raisin snack bag

Raisin snack bag

Introduction:

"Porridge is not enough for breakfast! The chef said to have some bread. OK, let's have some small buns. There are white sesame seeds and raisins in the kitchen. It's convenient. It's painful to knead noodles by hand, so the toaster will be moved out again! "

Production steps:

Step 1: add milk, eggs, sugar and salt into the bread barrel, pour in high gluten flour, milk powder and yeast, dig a hole to bury them; put the bread barrel into the bread maker, start the flour mixing procedure of the bread maker and make noodles for 20 minutes, and check the dough to the extent of expansion.

Step 2: add the softened butter, and continue to mix the flour for about 20 minutes until the film comes out; once fermentation, I put it in the toaster for about an hour.

Step 3: take out the fermented dough, exhaust, divide it into 8 small dosage forms, roll round (I pull it by hand, it is not even because it is not weighed), and then let it stand for a while.

Step 4: use this free time to dry clean the grapes, soak them in boiling water, and drain them (my soaking time is a little long, which makes the finished product taste a little wet);

Step 5: take a small dosage and flatten it, wrap it with raisins and close it down; do the others in turn.

Step 6: put the dough into the greased baking pan. One of the dough is too big, so it's made into an ellipse.

Step 7: start the fermentation mode in the oven and ferment to twice the size. A bowl of boiling water can be placed under the baking tray to help accelerate fermentation.

Step 8: take out after fermentation (remember to take out the bowl with boiling water). Look, it's very big. Be careful not to touch the surface at this time.

Step 9: brush the egg.

Step 10: Sprinkle sesame seeds.

Step 11: preheat the oven at 165 degrees, bake in the middle layer for 15-20 minutes, and color the surface evenly. Put the baked bread to hand temperature, and then put it in the fresh-keeping bag.

Step 12: just out of the oven, the oven temperature is uneven, the color is deep in the middle and light around.

Step 13: good organization, decorate and draw the finished product.

Step 14: finished product drawing.

Materials required:

Butter: 30g

Salt: 2G

Milk powder: 20g

Egg: 1

Yeast: 3G

Fine granulated sugar: 40g

High gluten flour: 300g

Milk: 130g

Raisins: moderate

Sesame: right amount

Note: 1. After the oil method, first knead the dough to the expansion stage, and then add butter to knead the film. 2. The raisins should be soaked in advance, about ten minutes, depending on the individual dosage. 3. The temper of each oven is not necessarily good. My point is that the temperature in the middle is higher, so the coloring is deeper. In the last few minutes, you can watch the oven, adjust according to the situation or take out the bread in advance.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet