Recently, mooncakes have been done too much, and they have eaten too much. It feels a bit boring. Let's make bread together. Today, this raisin soaked bread has a rich taste and a thick milky aroma. Sweet and sour raisins, and crispy crispy granules, simply invincible temptation, muddy or not to try ???? ???? for everyone: always have a kitchen friend asked me how to save bread better, I recently discovered A good way to save bread, interested please pay attention to my Sina Top Weibo http://m.weibo.cn/5277430755/4015365447091195?sourceType=sms&from=1068095010&wm=3333_1001
In addition to butter, all ‘dough materials’ are placed in the chef's machine in turn, and the butter is added for 5 minutes, and the dough is continued for 5-7 minutes until the full stage. (If it is a bread machine, put the liquid first, then put the flour, dig the flour on the flour and bury the yeast, start the bread machine and the noodle procedure. After 20 minutes, add the butter that has been softened beforehand and continue to knead until the full stage)
The glove film state like this is the complete stage.
Take out the cover wrap and ferment at room temperature, ferment until 1-5 times to twice as large, finger touch the flour, the jack dough does not retract, and the fermentation is completed.
The fermented dough is taken out to squeeze the exhaust gas. It is divided into four equal parts on average. The room temperature is proofed for 15~20 minutes. It must be covered with a plastic wrap. I use a vacuum cover to cover it without vacuuming.
Wake up the dough, take one of them, and knead it into a narrower beef tongue.
Cut into three pieces on average with a cutter, and be careful not to cut the top.
Make each one round and round, thin, long, and as thick as possible.
Start to edit the dice, this needless to say, everyone will.
Finished all, close the mouth tightly to prevent the spread during fermentation. When compiling the scorpion, pay attention to the moderate tightness, too loose and not good-looking, too tight to affect the fermentation, and follow the gluten of the face.
After all the preparation, put them into the baking tray and put them into the oven for fermentation. If the oven has no fermentation function, a plate of warm water can be placed under the baking tray. No matter which method is used for fermentation, the temperature of the second hair should be controlled between 35 and 38 degrees.
Wait for the second round to make crispy grains. Powdered sugar, milk powder, low-gluten flour, mix well, add butter, hand into small particles, spare. (This step can also be replaced with sesame, but the taste will be different)
Ferment to 1.5~2 times the size, take out the egg liquid, put the raisins (the raisins are soaked in rum for a while, or wash them with water), and then evenly spread the crisps.
Put it into the middle layer of the preheated 180 degree oven and fire it at 175 degrees for 20 minutes. Pay attention to the observation on the way, color the satisfaction and cover the tin foil in time to prevent the color from being too dark. I used the Lechuang steam oven, the temperature is too high, 140 degrees and 20 minutes.
Bake out, take out and let cool.
You can use a three-can 28 cm gold baking tray, just one plate. But after the second round, it may be slightly connected, but it will not affect its beauty and deliciousness. ????If you like to separate each bread separately, it is best to use a baking tray that is a little wider than the three-energy golden plate. The baking tray that comes with the oven can also be used.
The thick milk of the bread, the sweet and sour taste of the raisins, and the crispy crispy grains that occasionally bite, it feels so good, muddy or not. ????????
Can not eat the bread, can be placed in the vacuum storage box, can effectively prevent the bread from drying, delaying the aging of the bread. Interested partners can poke Taobao shop link: http://url.cn/2GbE24y, or Taobao search shop number: 68057999
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1. Different flours have different water absorption in different seasons. The amount of liquid in the square is the appropriate standard for me. For reference only, please master it. 2. If the dough is a little sticky, you can use the appropriate hand powder, suggesting the best machine and noodles, saving time and effort. I used a chef's machine and noodles, and the gloves were released for about twelve minutes. 3. Each oven has a different temper, temperature and time should be mastered, my oven temperature is high. 4. Light cream can be replaced by milk. The dosage is reduced by 8-10 grams. The raisins can be replaced with dried cranberries, dried raisins, blackcurrants, etc. The dosage can be increased or decreased according to preference. 5. Crisp can be replaced with black and white sesame. 6. When making braids, don't be too tight or too loose.