Raisin bread

Raisin bread

Introduction:

"Bread with ingredients is the most appetizing. Do you have ingredients in your bread? My bread has ingredients. This is the raisin bread I made at home yesterday morning. I also learned to make a flower shaped bread. The finished product is still good. "

Production steps:

Step 1: put the raw materials into a large bowl in the order of liquid and powder. Stir with chopsticks to make a dry dough (this will save time for mixing)

Step 2: pour the dough into the bread barrel and install it in the toaster.

Step 3 and 15 minutes.

Step 4: add butter melted at room temperature. Start the dough mixing procedure again for 20 minutes.

Step 5: pause the dough mixing process for 15 minutes and pour in the raisins.

Step 6: continue to complete the blending procedure.

Step 7: round the dough, put it in a bowl, cover it with plastic wrap and put it in a warm place for fermentation.

Step 8: fermented dough (poke a hole with fingers dipped in a little dry powder, and the hole will not retract or collapse)

Step 9: take out 9 equal parts of fermented dough, cover with plastic film and relax for 15 minutes.

Step 10: roll it into a rectangle with a rolling pin.

Step 11: roll up from one side.

Step 12: use a knife to cut into strips of the same width on the other side.

Step 13: roll the cut strips one by one on the whole noodle.

Step 14: then stick the ends together to make a circle. (circle a little bigger)

Step 15: do everything in turn, open at intervals, and put it into the baking tray covered with oil paper.

Step 16: cover with plastic film and ferment twice.

Step 17: evenly brush a layer of egg liquid on the bread germ.

Step 18: preheat the oven. 180 degree middle layer for 15 minutes (after coloring, cover with tin foil)

Materials required:

High flour: 250g

Sugar: 50g

Milk: 110 ml

Butter: 20g

Raisins: 40g

Egg: one

Salt: 3 G

Yeast: 3 G

Note: when adding milk or water, it is best to reserve about 10-20g, and increase or decrease the moisture according to the water absorption of dough. Make a circle. The circle should be bigger, or it will be connected after fermentation and baking.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet