Recipe: Raisin souffle bread

Home Cooking Recipe: Raisin souffle bread

Notes:

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

Ingredients:

Steps:

  1. Home Cooking Recipe: 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)

    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)

  2. Home Cooking Recipe: The glove film state like this is the complete stage.

    The glove film state like this is the complete stage.

  3. Home Cooking Recipe: 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.

    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.

  4. Home Cooking Recipe: 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.

    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.

  5. Home Cooking Recipe: Wake up the dough, take one of them, and knead it into a narrower beef tongue.

    Wake up the dough, take one of them, and knead it into a narrower beef tongue.

  6. Home Cooking Recipe: Cut into three pieces on average with a cutter, and be careful not to cut the top.

    Cut into three pieces on average with a cutter, and be careful not to cut the top.

  7. Home Cooking Recipe: Make each one round and round, thin, long, and as thick as possible.

    Make each one round and round, thin, long, and as thick as possible.

  8. Home Cooking Recipe: Start to edit the dice, this needless to say, everyone will.

    Start to edit the dice, this needless to say, everyone will.

  9. Home Cooking Recipe: 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.

    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.

  10. Home Cooking Recipe: 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.

    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.

  11. Home Cooking Recipe: 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)

    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)

  12. Home Cooking Recipe: 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.

    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.

  13. Home Cooking Recipe: 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.

    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.

  14. Home Cooking Recipe: Bake out, take out and let cool.

    Bake out, take out and let cool.

  15. Home Cooking Recipe: 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.

    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.

  16. Home Cooking Recipe: 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. ????????

    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. ????????

  17. Home Cooking Recipe: 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

    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

  18. Home Cooking Recipe: Identify the QR code in the picture and pay attention to the red leaf WeChat subscription number: ‘’Hongye Love Baking’’. The kitchen cooks in the kitchen have any problems with my recipes, please add my baking qq group exchange discussion, group number: 42249810 Please report to your next kitchen when verifying, convenient to understand the exchange, thank you for your cooperation. Please pay attention to my Sina Weibo: http://weibo.com/u/5277430755

    Identify the QR code in the picture and pay attention to the red leaf WeChat subscription number: ‘’Hongye Love Baking’’. The kitchen cooks in the kitchen have any problems with my recipes, please add my baking qq group exchange discussion, group number: 42249810 Please report to your next kitchen when verifying, convenient to understand the exchange, thank you for your cooperation. Please pay attention to my Sina Weibo: http://weibo.com/u/5277430755

Tips:

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.


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