Chinese Food
Raisin bun
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It's slow to ferment bread with xylitol twice. Today I made bread with white sugar. I finally recovered the fermentation time. Today, I'd like to make a raisin bun. Compared with toast, I still like bread. 300 flour makes six. It's just delicious for six days. If toast seems to eat less than six days. I feel like eating too much. Crime. After all, bread is sugar, butter, egg and milk. The heat is too high. So I made it with olive oil this time. But when I eat it, I don't think it's as good as butter the next day. It's a little hard. It's soft without butter.
Cooking ingredients
Cooking Steps
Step1:Put all the ingredients in the cooking machin
Step2:Cook and noodle for 15 minute
Step3:Mash and cover wet cloth for fermentatio
Step4:Ferment until you prick the hole with your finger and don't rebound, it means that the fermentation is good.
Step5:Half into six. Round and relax for 10 minutes.
Step6:Roll out the dough and wrap in raisins. (dry clean the grapes
Step7:It's all wrapped up. The side of the pleats is rubbed round.
Step8:Cut eight notches with scissors and put them on the baking tray cover to protect the second hair.
Step9:After the second hair, the bread becomes fat obviously, and the surface is brushed with egg liqui
Step10:Dip one end of the dough roll with water, then dip in some sesame seeds, order on the bread, and bake for 30 minutes in a 180 degree preheated oven.
Cooking tips:In the meantime, if the color is suitable, remember to cover the tin paper. There are skills in making delicious dishes.
