A super soft, super delicious bag. A certain taste of a lot of food can only be eaten in a few dozen minutes or even minutes. If you don't experience the whole process, you can't understand the wait mood. I want to come here. This is one of the reasons why we insist on doing this and like to start baking. The whole package of this bag is tender and tender~ the skin is crisp after baking! crispy! With a soft and rich bread inside, it's great! The Hauswirt/Haic HM770 chef machine is still used in the face, and it is addictive. Operating room temperature is more than 27 degrees, especially want to squirt summer why come so fast so fast ~ ~ yogurt is ice, hot is ice, so the water is not used ice. The face temperature is just right, it is properly held! Like ~ Hauswirt / Haishi HM770 chef machine link: http:t.cn/RXQApH7 The size of the baking tray is 26*26*6, can also be used with a 28 cm gold plate, the original can be produced
Surface decoration: 1 butter softened into a paste 2 add sugar powder 3 mix with a spatula 45 minutes to add 30 grams of milk, stir evenly 6 sieve into low-gluten powder 78 mix evenly 9 into the flower bag slightly refrigerated
Prepare for hot pressing, pour 50 grams of flour into 55 grams of boiling water.
After the scraper is evenly mixed, let the cover keep the film fresh and keep it fresh.
We need our chef machine to play.
Weigh all the ingredients other than butter and dried raisins in the dough material, including refrigerated scalding, and put them into the cooker mixing bowl. Pay attention to the salt and sugar not in direct contact with the yeast.
First use the 1st gear at low speed to knead the dough into a group, and turn the 2nd gear until the dough is smooth.
Add softened butter.
In the first gear, gradually spread the butter into the dough.
Continue to the expansion stage to pull out the relatively uniform translucent film.
Surface temperature 26 degrees~
Add the raisins and mix slowly.
Remove the dough and round it.
Put the kneaded dough into the container lid and put it in a warm place for basic fermentation.
Fermented to 2 times larger,
The finger licks the powder and does not rebound and does not collapse.
Remove the fermented dough and gently pressurize the vent.
After weighing, it is divided into 9 small doughs.
Roll round separately.
Roll it again and place it on the baking sheet.
It is fermented in an environment with a temperature of about 37 degrees and a humidity of 75%. The dough is fermented to 2 times, and the surface of the finger can be slowly rebounded.
The sauce that was squeezed on the surface of the fermented dough, I also put a little rose sauce decoration, no one can be omitted.
Place in the lower layer of the fully preheated oven and bake for 18 minutes at 180 degrees.
Release mold cooling.
1. Please adjust the amount of liquid according to the flour, the humidity of the environment and the degree of self-control. 2. Dry the rum thoroughly before use and drain. 3. Bake the temperature and baking. Please use the individual oven and mold. Master 4, the skin decoration sauce should use fermented butter as much as possible, the color is lighter