Raisin shortbread

Raisin shortbread

Introduction:

"One day, the recipe of a bread that appeared in the mirror for breakfast is still 5 degrees ice. I like this way of making bread more and more. I like its soft taste, and it's more suitable for my office workers who love to make bread. As the book says, yeast in low temperature seems to be a natural and healthy child. Although the cycle is long and time-consuming, the aroma and taste of the bread made by low-temperature fermentation are very good It's totally different. I'm used to making bread at home. If I don't make bread for a week, my hands will itch. The person who used to like watching TV in the sofa with a cup of tea is now either in the kitchen or in front of the oven. My daughter says that I've changed. The clothing store I used to like to go to has changed into a cutlery store. The health books at the head of the bed have changed into gourmet books. Even my favorite electronic products have become cameras. What's more funny is watching When it comes to everything, it's connected with delicious food. I often braid my daughter's hair. When I make bread, I braid it. It's beautiful, isn't it? "

Production steps:

Step 1: mix 100 grams of high gluten flour, 100 grams of water and 1 gram of yeast.

Step 2: after fermentation at room temperature for 1 hour, put it into refrigerator at 5 ℃ for at least 16 hours.

Step 3: use the post oil method to knead 180 grams of high gluten flour, 50 grams of fine granulated sugar, 3 grams of dry yeast, 3 grams of salt, 30 grams of water, 50 grams of eggs, and 30 grams of butter together until the completion stage, and then complete the basic fermentation.

Step 4: ferment for 40 minutes.

Step 5: divide the fermented dough into 7 parts evenly, roll round and cover it with plastic film, after 30 minutes, divide each dough into 3 small pieces and rub them into long strips.

Step 6: braid into 3 braids.

Step 7: pinch the head and tail tightly (otherwise the second hair and baking will open).

Step 8: arrange all the bread in turn and put it in the baking tray for second fermentation.

Step 9: making crispy granules: mix 15g of sugar powder, 25g of low gluten flour and 2G of milk powder, then add 20g of salt free butter (butter does not need to be softened) and rub into small granules by hand.

Step 10: when the bread is twice as big, brush the whole egg on the surface.

Step 11: place raisins between the braids on the bread surface.

Step 12: sprinkle a layer of pastry on the surface, then put it into the middle layer of the oven preheated 180 degrees, and bake for about 18 minutes.

Materials required:

High gluten flour: 100g

Water: 30g

Yeast: 1g

Fine granulated sugar: 50g

Dry yeast: 3 G

Salt: 3 G

Egg: 50g

Butter: 30g

Powdered sugar: 15g

Low gluten flour: 25g

Milk powder: 2G

Salt free cream: 20g

Raisins: moderate

Whole egg liquid: right amount

Note: 1. The frozen liquid dough is like a dough when it is just mixed. After one hour of fermentation at room temperature, its volume is about twice as large as the original. After 16 hours of fermentation in the refrigerator, it will become a lot of rare bubbles. 2. The production of 5 ℃ ice seeds is completed in two days, and the time needs to be calculated before production. 3. The water absorption of bread is different. Please adjust the amount of water as appropriate. 4. If you can't use up the amount of crisp, you can put it into a food bag and freeze it in the refrigerator. 5. When baking, the surface of the bread is covered with tinfoil after coloring, so as to avoid the skin color is too dark.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor