Raisin bread

Raisin bread

Introduction:

"Raisin bread is really my favorite. Compared with cranberry, I don't like it so much I always like to buy raisin toast when I was in college. At that time, I always bought one without cutting, and then my dorm sisters ate it together. They all like to pick raisins. There is no rum at home. I directly soaked the raisins with water, then drained them, and sucked the surface water with kitchen paper I have to buy kitchen paper. Now we have to eat 200g dough for two or three days, so now we have to make small dough. Haha, it's easier to knead the dough

Production steps:

Step 1: knead the bread to the expansion stage by the post oiling method, add the raisins, and make the raisins evenly distributed in the dough by the method of cutting and mixing. (the grape director first uses the water to soak for half an hour, then dries the water, and uses the kitchen paper towel to absorb the water on the surface, waiting for use).

Step 2: basic fermentation in a warm place until the end.

Step 3: divide the dough into 5 portions, about 55g each, and roll round by folding.

Step 4: second fermentation in a warm place to twice the size.

Step 5: Brush egg liquid on the surface, then cut cross on the top, oven 180 degrees, about 15-20 minutes.

Materials required:

High flour: 125g

Egg liquid: 10g

Butter: 11g

Instant dry yeast: 2G

Salt: 2G

Fine granulated sugar: 10g

Milk powder: 5g

Water: 70g

Raisins: 50g

Note: 1. After kneading the dough and adding the raisins, wrap the raisins with the dough first, then cut them with a scraper and knead the raisins evenly in the way of lamination. 2. When dividing and rounding, fold them like a quilt and press the exposed raisins into the dough to avoid the burnt raisins during baking

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet