Raisin buns

Raisin buns

Introduction:

"When I received the mold of the zodiac, I thought, what should I do? Originally, it was the mold of cake, but we were afraid of beating eggs and bad hair. As a result, we have today's bun. The taste is excellent, but the pattern is not obvious, which makes me suffer some blow. PP didn't take care of it. I'm sorry. Try again next time! This time, I learned from Yao Ma's method of making wood bread. I used the last piece of old flour. It didn't ferment, but it took a long time to bake. I didn't expect that it tasted great. "

Production steps:

Step 1: 100g common flour, 150g old flour, 20g white sugar, a little salt, 25g soybean milk powder, 55g milk, 10g butter, appropriate amount of raisins, soak in warm water, and filter dry for later use.

Step 2: all ingredients except butter are mixed and kneaded into a ball.

Step 3: add butter.

Step 4: knead into a smooth dough and let stand for 30 minutes. This time, you don't have to knead the film. It's easier.

Step 5: roll the dough into a rectangle.

Step 6: 30% off.

Step 7: to make the face smooth and chewy.

Step 8: roll into a cylinder.

Step 9: divide into 12 equal parts.

Step 10: round and relax for 15 minutes.

Step 11: take a tablet and press it flat, then press it slightly thinner around.

Step 12: pack in raisins (about 20).

Step 13: pack the stuffing with tiger mouth.

Step 14: wrap the mouth in a circle.

Step 15: put it into the oil coated mold.

Step 16: second fermentation for about 90 minutes (because there is no basic fermentation, this time I have a longer time, but I can't get up much). Put it in the preheated oven, 155 ℃ for 18 minutes (I put the baking tray in the middle and lower layer for 10 minutes. In order to demould and color the bottom, I didn't expect the effect to be good. Next time I put it in the middle layer.

Step 17: roasted, while hot demoulding, very hot, can wait a few minutes still good off.

Step 18: cool and seal on baking net.

Step 19: 555 The shape is not obvious.

Materials required:

Common flour: 100g

Old noodles: 150g

Sugar: 20g

Salt: a little

Soybean milk powder: 25g

Milk: 55g

Butter: 10g

Note: 1. Bread with any formula can be used as old noodles after basic fermentation and freezing. 2. The soybean milk powder I use can be changed into milk powder or flour. 3. This kind of bread tastes real, sweet and delicious, which is different from the taste of scone and bagel. If you like soft bread, you can save 4, 5 and 6 steps and ferment twice as much.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity