Raisin rolls

Raisin rolls

Introduction:

"It's the first time I've written a recipe for my bread. When you think about making bread, it's not that easy. Because there's no bread maker, it's hard to make bread. And I don't know how big the fermentation is, what kind of, many, many, many problems it takes to knead it with butter. The first time I did it was a failure. I didn't know if I had a face. It was very hard. The second time was better. After learning a lot about bread, I gradually did the same thing. When the bread is put into the oven, the whole room is emitting the aroma of bread. What I do is to have a sense of achievement. You know, bread lovers. "

Production steps:

Step 1: prepare materials. Clean the raisins and keep them dry.

Step 2: put yeast, sugar, a little water in a bowl, pour into flour, add salt, beat an egg in it.

Step 3: add water little by little to make a dough. Add the melted butter.

Step 4: knead the dough on the chopping board until the film is formed.

Step 5: ferment 2-2.5 times as large, dip your finger in flour and poke a hole. If it doesn't retract and collapse immediately, it will be done.

Step 6: exhaust the dough and roll it into a piece with a rolling pin. Spread the raisins.

Step 7: roll up from bottom to top and cut into 13 pieces.

Step 8: after the round harvest, spread it on the baking pan, twice as large as the second fermentation.

Step 9: brush with egg, sprinkle with white sesame. Preheat the oven 180 degrees and bake in the middle for about 18 minutes.

Materials required:

High gluten flour: 350g

Water: 115g

Sugar: 50g

Butter: 30g

Egg: 1

Yeast: 6 g

Salt: 2G

Egg liquid: a little

Note: 1, I cut a little big, you can cut a few more. 2. Fermentation to dip flour with your fingers to poke a hole, not immediately retract and collapse is good. 3. You can change raisins into cranberries, red dates, etc. 4. If you have a toaster, you can use it.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet and sour