Fresh milk raisin garland bread

Fresh milk raisin garland bread

Introduction:

"Angel cake mold. At that time, I always thought that there must be corresponding molds for a kind of pastry. I couldn't accept all kinds of molds and try all kinds of pastries. However, after making the angel cake two or three times, I didn't feel the benefits of this mold, except for giving the cake the aura of angel. Maybe in some special occasions, we need that special form. However, more often, we only care about its content. When was the last time you made angel cake? Since then, they decided not to use this mold to make angel cake any more. After idle for a long time, finally found a use for it. Make bread. It's also a good mold for bread. However, for those who only care about the content, as long as it's bread, delicious bread, whether it's a wreath or a bun, it doesn't seem to matter

Production steps:

Step 1: prepare materials

Step 2: pour all the dough except butter and raisins together

Step 3: stir until smooth, add butter

Step 4: stir out the film

Step 5: add raisins and knead well

Step 6: put in a large bowl and cover with plastic wrap

Step 7: basic fermentation to 2 times the size

Step 8: exhaust, split into 5 equal parts

Step 9: after rounding, put in the mold

Step 10: ferment to twice the size and brush the surface with egg liquid

Step 11: put in the oven, middle layer, 180 degrees up and down, bake for about 25 minutes

Step 12: the surface is golden, and it's out of the oven

Step 13: demoulding

Materials required:

GAOJIN powder: 200g

Fine granulated sugar: 25g

Salt: 1 / 4 teaspoon

Whole egg: 35g

Dry yeast: 3 G

Fresh milk: 100g

Butter: 15g

Raisins: 80g

Note: the dough into the mold should pay attention to equal spacing, baked out of the finished product will be flat. If the coloring is too fast in the baking process, you can move one layer down or cover with tin foil.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet