Sweet and soft raisin rolls

Sweet and soft raisin rolls

Introduction:

"This is a sweet bread that has been made n times. It tastes soft and sweet. The whole family likes it very much. The sugar content is high and the shelf life is relatively long. So JM friends who like sweet bread might as well have a try."

Production steps:

Step 1: put all the ingredients except butter into the bread maker, and select the kneading function to knead the dough

Step 2: knead for 15 minutes, add softened butter and knead for 20 minutes

Step 3: knead the dough until it is fully expanded, then pull out the glove film and ferment

Step 4: when the dough is fermented to twice the size, you can poke a hole with your finger without retracting or collapsing, and the first fermentation is over

Step 5: divide the dough evenly into 9 portions. Relax for 10 minutes

Step 6: roll round, cover with plastic film and relax for 15 minutes

Step 7: roll the preparation into long strips and put it into raisins

Step 8: roll down

Step 9: after all the rolls are rolled, put them into the baking tray covered with oil paper for secondary fermentation

Step 10: ferment to 2-3 times the size, lightly brush a layer of egg liquid, preheat 180 degrees in oven and bake for 25 minutes

Step 11: out of the oven, cool and enjoy

Materials required:

High gluten powder: 175g

Low gluten powder: 75g

Milk: 110g

Egg: 1

Salt: 1g

Sugar: 65g

Dry yeast: 3 G

Butter: 15g

Note: because of the high sugar content, the coloring should be faster. This time, the tin foil was covered later in the baking process, so it was a little too big after the fire, which affected the image of the product. I hope JMM must pay attention to Oh, and the time and temperature must also be controlled according to the characteristics of their own oven. Don't bake too much

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor