Red yeast and raisin bread

Red yeast and raisin bread

Introduction:

"Maybe half of the Monascus powder is OK? After adding Monascus, the dough is surprisingly red, even after baking, there is no change. Maybe it's better to use paper mold? Even if it's smeared with oil, it's still very careful when demoulding

Production steps:

Step 1: prepare materials

Step 2: pour the dough except the butter and raisins into a large bowl

Step 3: stir until smooth, add butter

Step 4: continue to stir until the film comes out

Step 5: add chopped raisins and knead well

Step 6: put the dough into a bowl and ferment for about 80 minutes

Step 7: divide the fermented dough into 4 equal parts

Step 8: roll out an oval shape about 25 cm long

Step 9: roll long strips

Step 10: turn into a circle, put it into the mould smeared with oil, and ferment for 45 minutes

Step 11: after fermentation, brush protein on the surface, put into the oven, middle layer, heat up and down 180 degrees, bake for 25 minutes

Step 12: discharging and demoulding

Step 13: cool and sprinkle with powdered sugar

Materials required:

GAOJIN powder: 250g

Fine granulated sugar: 20g

Salt: 1 / 4 teaspoon

Dry yeast: 4G

Water: 140g

Red koji: 15g

Butter: 15g

Raisins: 30g

Protein: moderate amount

Powdered sugar: 2 tablespoons

Note: when the dough is rolled into a circle, the end should be tight. There is no Monascus powder can be replaced by cocoa powder, raisins can also be replaced by other dried fruits, and sugar powder can be sprinkled after cooling, so that the sugar powder will not melt

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet