Yoghurt raisin bun

Introduction:

"I used toaster to make bread for a long time before, and it always tastes like baking steamed bread. It doesn't seem to have much to do with the film. Later, after consulting and experimenting, we finally made bread with bread flavor. "

Production steps:

Step 1: mix all the ingredients first (use olive oil instead of stirring, otherwise the oil will spray out). In order to prevent sticking to the wall and early fermentation, open the cover of the bread maker and stir for 20 minutes (at this time, the film will basically come out, if not, stir for another 20 minutes). Then turn off the power of the bread maker, cover it, and let the dough ferment naturally in the bread maker for 30 minutes. The dough will ferment until it is pressed and will not rebound. It does not need to expand completely.

Step 2: press the toaster to stir for 20 minutes, then exhaust. Then take it out and cut the dough into equal parts as you like.

Step 3: flatten the dough first.

Step 4: then fold in half

Step 5: then roll out the long strip, preferably trapezoid, and finally have a good shape.

Step 6: spread the raisins on the rolled dough.

Step 7: roll from small end to big end, like wrapping paper triangle.

Step 8: finally form a group.

Step 9: place evenly in the bread barrel

Step 10: press the [yogurt fermentation] function to ferment for about 60 minutes, and press the stop button. Depending on the weather, it could be 40 minutes in summer.

Step 11: according to the experience, it can be fermented close to the vertical bar of the bread barrel. If you ferment again, it will expand too much.

Step 12: bake after fermentation. Press the bake function for 40 minutes.

Step 13: brush the olive oil once until about 10 minutes. One is for good demoulding, the other is for good taste.

Step 14: 5 minutes before baking, you can rub some more oil, egg, milk, sesame According to preference.

Step 15: after baking, take it out and flip it on the net. Take two shots on four sides. The normal situation will come down soon.

Step 16: then separate the bread while it's hot. If it's cold enough, it's easy to fall off and it's not easy to divide.

Materials required:

Flour: 300g

Yogurt: 130g (both milk and water)

Egg: 1 (about 30g)

Raisin: right amount

Milk powder: 30g

Sugar: 30g

Salt: 5g

Dry yeast: 3G

Steamed bread improver: 0.01g

Olive oil: 30g

Note: Bread must be cool to eat. When it's cool, put it away in a bag and seal it in the refrigerator. Otherwise, it will be hard. However, if you like to eat dregs like my old man, it's good to put them outside and air dry them. There's no problem with your teeth.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor