Raisin bread

Raisin bread

Introduction:

"Due to business trip, the late trial report has just been written. I'm sorry! Generally speaking, this couss chef machine is quite easy to use, but the dough mixing stick is a little thin, and it is a little far away from the cooking basin when rotating. Generally, the softer dough is not easy to scrape and stick to the basin, but it is OK when compared with hard dough. Another problem is that the motor is easy to heat up. After a long time, I think it will break down. But I haven't gone through in-depth experiments. I only used it for 30 minutes at the longest time. The reason why I put forward this problem is that in the past, two cooking machines in my family were used for one year, and the motor burned down on the left and right. At the beginning, it was easy to heat up for more than five minutes, Over time, the motor burned down. Other parts are easy to use, especially the whole egg will soon be whipped. It's an easy-to-use machine for making cakes. Today's first one starts with bread. The practice of this "raisin bread" is as follows:

Production steps:

Step 1: soak raisins in Jundu wine until soft.

Step 2: mix the powdered sugar, yeast and salt into the flour.

Step 3: sift the mixed powder.

Step 4: fix the cooking basin under the machine, pour in the grease and mix well with the stirring stick.

Step 5: then put in an egg and mix well to make it into particles.

Step 6: pour fresh milk into the cooking basin for mixing.

Step 7: during stirring, scrape the wet surface on the basin wall twice with a rubber shovel, so that the dough can be formed faster. It takes about 20 minutes for the dough to form.

Step 8: the strength of the dough is excellent.

Step 9: after the dough is mixed, remove the cooking basin and cover it with plastic film for basic fermentation.

Step 10: ferment the dough to twice and a half the size.

Step 11: then take out and press flat on the chopping board to exhaust the air inside.

Step 12: let the dough dry for 15 minutes.

Step 13: roll the dough from the middle to the back with a rolling pin, and roll the dough to 1cm thick.

Step 14: Sprinkle the soaked wine soaked raisins evenly on the top, and press the raisins flat with the palm of your hand.

Step 15: roll up from one end of the dough.

Step 16: roll up and put the joint down into the toast mold.

Step 17: cover the mold with plastic film and put it into the oven for final fermentation at 35 ℃.

Step 18: when the bread is fermented and expanded to three times the size, take out and remove the preservative film.

Step 19: apply egg on the skin.

Step 20: preheat the oven, adjust it to 170 degrees, put the mold into the middle and lower shelf of the oven again, and bake for about 30-35 minutes.

Step 21: put the baked bread on the shelf.

Step 22: cool and slice. At this time, all operations are completed.

Materials required:

High gluten flour: 300g

Dry yeast: 5g

Powdered sugar: 40g

Refined salt: 5g

Fresh milk: 140ml

Egg: 1

Corn germ oil: 25g

Raisins: 60g

Jundu orange wine: moderate amount

Precautions: use tools; couss cook machine, 35L oven, rolling pin, plastic scraping panel, egg brush, toast mold baking requirements; up and down 170 degrees, baking plate in the oven, baking 30-35 minutes. Bread characteristics: rich aroma, soft fiber, slightly sweet taste, slightly wine aroma. Warm tips: 1. When using the machine and flour, make sure to stir until it doesn't stick to the basin. It takes about 20-30 minutes. At the initial stage, the dough will be very sticky. You need to scrape the basin twice with a flour shovel, and then it won't stick to the basin. It's soft and easy to use. 2. When soaking raisins, if you don't have Jundu wine, you can use osmanthus wine or rum. If you don't use warm water to soak raisins, you can use butter in bread. Otherwise, if the aroma is not enough, the taste will be greatly reduced. 3. Eggs should not be smeared too thick, otherwise early coloring will scorch the surface of bread, but the interior is still immature. This problem can be solved by covering it with a piece of tin foil or a small piece of baking cloth, or lowering the heat. In short, there are many ways. This "raisin bread" made of couss cooking machine and noodles is ready, which saves the effort and the process of smashing noodles. The effect is very good, for your reference!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet