Golden bread

Golden bread

Introduction:

"The bread experiment has started again. I learned from Mr. Meng's book. It's really good. It's very soft. With sweet raisins, it has the smell of wine."

Production steps:

Step 1: soak the raisins in rum the night before making the bag;

Step 2: put 300g flour, 50g sugar, 1 / 2tsp salt, 1tsp Baker's yeast, 20g milk powder, 80g ice water, 60g yogurt and 60g egg yolk into the blender bowl. Turn on the blender to make the dough. Then put the salt free butter slices into the dough and stir;

Step 3: stir a small piece of dough by hand to form a film;

Step 4: move the dough into a large bowl smeared with oil, seal the surface with film, and ferment it in a warm environment for 90 minutes. During the time of bread fermentation, we can make crispy granules. In a bowl, put 25g of salt free butter, 20g of powdered sugar and 25g of low gluten flour, stir them into a dough and put them in the refrigerator;

Step 5: when the time is up, take out the dough, rub it with your hands, shake it to remove the bubbles, rub in the filtered raisins in 3-4 times, buckle the bowl upside down on the dough, do not let the dough air dry, and then let it stand for 15 minutes;

Step 6: knead the dough into long strips, about 25-27 inches, roll it up, put it in the oil coated mold, cover it with film, and ferment it in a warm environment for another 30 minutes;

Step 7: after the dough is fermented again, take out the crisp granules from the refrigerator and mix them, then wipe the radish with holes;

Step 8: put the pastry mixture on the top and rub it to make the pastry evenly spread in the upper billet;

Step 9: put it in the preheated oven, 400 ~ 425 ° F, about 45 minutes, cool slightly after baking, remove the film, and cut into slices for eating.

Materials required:

High gluten flour: 300g

Inclusion sugar: 50g

Inclusion salt: 1 / 2 tsp

Bread maker yeast: 1 full teaspoon

Inclusion milk powder: 20g

Inclusion ice water: 80g

Egg yolk: 60g

Inclusion yogurt: 60g

Inclusion salt free butter: 50g

Inclusion raisin: 80g

Inclusion rum: 60g

Surface salt free butter: 25g

Surface sugar powder: 20g

Low gluten flour: 25g

Tasteless vegetable oil: right amount

Note: first, because the dough put more egg yolk than ordinary bread, sticky, to use ice water and noodles, you can reduce its viscosity; second, the dough mixed with butter to pull out a large film; third, home without rum rum, you can use wine instead; fourth, the degree of heating of each oven and the theoretical heat will be different, so pay attention to adjust when baking Good temperature, it is not sure, the temperature can be a little lower, baking time longer; fifth, this is a big bread, not divided into groups, so the surface will be burnt if it is baked too long, so when the surface quality of bread is enough, tin foil can be used to cover the surface before baking.

Production difficulty: Advanced

Baking technology

Production time: several hours

Taste: sweet