Simple. Throw the material in anyway. Dont do anything else.
Food Material List
- 1 Strong flour 300g
- 2 milk 150ml
- 3 yeast 5g
- 4 salt 3G
- 5 Egg 1
- 6 Condensed milk 45g
- 7 butter 30g
- 8 White granulated sugar 30g
- 9 Raisins 20g
- 10 Egg Wash 10g
Operational steps
- 1 Making bread has always been my death point. I am not afraid to cook every day. When I touch the bread, I feel paralyzed. I used to knead the dough with my hands for more than an hour. I still feel sore and cant knead the beautiful fascia, so I give up. Today, I got a baker made by Baicui PE8990SUG. Im going to open a field to do experiments. Its easy to use, but not easy to use. Lets see the results! __________
- 2 Milk is heated slightly at about 30 to 40 degrees, then mixed well with yeast.
- 3 Pour butter, condensed milk, sugar, salt and eggs into the bread machine, and finally throw the flour in.
- 4 Soak the raisins in advance and put them directly in a small box above the lid. Never mind. Selection function: European soft bread. (Actually, I dont know what it is, just feel that the soft bread is delicious, randomly selected this function) Start.
- 5 Then the job is what to do, I just went to watch a little film. Everything else is left to the toaster.
- 6 Almost two hours later, I finished watching the movie and remembered that the bread was still baking. The lid was opened and the raisin box was empty. It was supposed to be thrown in. Then the dough fermented and swelled, as if it were good.
- 7 Then I knocked an egg and brushed it with a brush so that the bread would not look so dry and shiny.
- 8 About 40 minutes later, even if the baking is finished, the bread will be fragrant and fragrant. Dont bother to take care of it. Put it in it and eat it when its cool.
- 9 Its almost as cool as that. It came out with a gentle pour.
- 10 The effect after slicing is also very good. Originally, I was afraid to roast a tortoise shell. The hard skin was terrible. But this bread machine may have two tubes of heat, heating uniformly, the skin is not thick and hard, but tear very flexible. A little burnt taste enriches the taste. Its a pity that I have fewer raisins. You can add a little more)
- 11 The new book “Im Your Cuisine” is on the market in an all-round way. For the first time, it collects its most popular delicacies into a book, chatting about delicacies, emotions and stories in personalized and bold language. The book reflects the style of integration of “warmth” and “sao” in Guishu vividly, no matter from layout design, food photography and essays. Jingdong, Dangdang, Amazon and Tianmao search for “Im your food” more surprises you definitely deserve.
