Raisin braided bun
Published Jun 17, 2021 at 06:53am ET
Food Material List
- 1 Strong flour 260g
- 2 Powdered Milk 20g
- 3 Whole egg juice 30g
- 4 Raisins 100g (Soak softly and drain water)
- 1 Mix 25 grams of high gluten flour with 125 grams of water, heat slowly over low heat, stir constantly, boil into paste and then leave the fire. Cover with fresh-keeping film, cool to room temperature and take 84 grams.
- 2 After oil method, knead dough smoothly in the wrestling, until the film can be pulled out, covered with fresh-keeping film, fermentation at room temperature (28 degrees to 30 degrees) for about 50 minutes;
- 3 Hair to 1.5 - 2 times the size, finger dipped flour inserted, dough does not shrink or collapse can be;
- 4 The basic fermentation was completed, the dough was taken out, flattened and exhausted, and divided into 9 parts.
- 5 Roll round, cover with fresh-keeping film and relax for 15 minutes.
- 6 Take a piece of dough and flatten it. Roll the dough slightly with a rolling stick and put in a soft soaked raisin.
- 7 The dough is rolled up and the raisins are wrapped in it. The other dough is rolled into strips one at a time, three in a group.
- 8 Stick three strips together and compact them.
- 9 Braided and pressed at the end.
- 10 Braided into three braids in turn, discharged into the baking pan, put into the oven for final fermentation, put a bowl of hot water in the oven, open the fermentation file, 30 minutes;
- 11 Finally, the fermentation was completed, hot water and baking tray were taken out, the oven was preheated 180 degrees, the whole egg liquid was brushed, and sesame seeds were sprinkled.
- 12 Place the baking tray in the middle of the oven, fire up and down, 180 degrees, 15 to 18 minutes, bake until the bread is colored.
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Healthcare food category
Dessert, Exotic customs, Summer vegetable