Raisin bread roll


Raisin bread roll

Food Material List

  • 1 High powder 200g
  • 2 milk 108ml
  • 3 Dry yeast A spoonful
  • 4 Granulated sugar 25g
  • 5 Whole egg Half
  • 6 Raisins 60g

Operational steps

  • 1 Put all the ingredients except butter together and knead into dough. Then add butter. Slowly
    knead in until the dough can pull out the film (knead the dough as smoothly as possible by hand).
  • 2 The kneaded dough is placed in a warm and humid place for the first fermentation, which is about 2.5-3 times larger than the original fermentation. The first fermentation is completed (dip your finger in the dry flour, insert the dough, if the pit shrinks quickly, the fermentation is not completed, otherwise the fermentation is completed).
  • 3 Fermented dough is taken out and divided into 8 points, about 46 grams per minute. It is rounded and the film is relaxed for 10 minutes.
  • 4 Take a small dough and twist it into a long strip, then roll it into a triangle shape with a rolling pin. Cut a small opening in the middle of the bottom. Put a layer of raisins (grape clerk soaks water first, absorbs water) on it and roll it up. Place a baking tray on it.
  • 5 Put the dough in a warm and humid place for the second fermentation to about 2-2.5 times the original size. Brush the whole egg liquid on the surface of the dough, sprinkle some black sesame on it. Preheat the oven at 180 degrees. The oven is in the middle of the oven for about 18 minutes.

Tips

When fermenting, we can put hot water in the pot, or in the microwave oven, or in the oven. We need fermented dough, put it in a suitable container, covered with fresh-keeping film, put it in the pot, or in the microwave oven, or in the oven to ferment.

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Healthcare food category

Oven recipes, Snack, Braise, Light, Rice Noodles 1, Guangdong Characteristics, Lunar meal


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