Chinese Food
The first experience of soft European bag
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I've been making bread more often recently. I'm more and more fond of feeling the sweet smell in my mouth after the dough has been fully fermented and baked. This kind of sweet is more simple and thick than the gorgeous cake. Bread can be used for breakfast or as a snack between meals. Bread is easy to keep. It's easy to carry and bring to your family. Take a homemade bread when you visit your parents on weekends. Is it also very loving. I used to make soft bread, sweet bread or toast. The low oil and sugar content of Europa has attracted me to make a few attempts. The reason why I didn't continue later is that the pure Europa has more requirements for baking tools. In addition, the taste of Europa is relatively hard, which is not generally accepted by the public. The appearance of soft European bag combines the advantages of two kinds of bread. It has the appearance of European bag and low fat. Inside, it has the softness and sweetness of soft European bag. It's very good. In the future, soft European bag will become the first choice of home bag. Today is the first time to try the soft European bag
Cooking ingredients
Cooking Steps
Step1:Soak the raisins in cold water for 30 minutes in advance. Drain and set aside. Soften the butter at room temperature in advance. Put all materials except butter into the toaster barrel in the order of liquid and solid.
Step2:Mix the dough for 20 minutes. Add butter and knead to make a mixing procedure. At the last 5 minutes, add the dried raisins and knead them well. Put it in the bread barrel for basic fermentation. About 1 hour. Put the flour into the dough and keep it unchanged. The basic fermentation is finished.
Step3:Divide the dough into two parts evenly after air exhausting and kneading. Fold the two dough into three parts and put them on the chopping board to relax for 15 minutes.
Step4:Tap the relaxed dough into a square shape.
Step5:Fold the upper 2 corners back.
Step6:Fold the newly formed angle in the middle.
Step7:Turn the dough upside down and fold the other side in the same way.
Step8:Fold it in half on both sides. Pinch the seal. Place the seal on the bottom of the baking tray.
Step9:Place in oven for final fermentation. When fermented to twice the size, remove from oven. Preheat oven 220 degrees.
Step10:Spray a layer of water on the surface with a watering can. Then evenly sprinkle high gluten flour and cut two openings with a blade.
Step11:Bake in the preheated oven for about 20 minutes. Place in the baking net to cool.
Step12:Finished product drawin
Cooking tips:1. The opening baking is not successful this time. When the next attempt is not made twice, the incision will be made. This way, the hair will swell more easily. 2. The raisins must be drained. It's better to squeeze hard to avoid bringing too much water into the dough. 3. Use a blade to cut. Otherwise, it is not easy to cut neatly. There are skills in making delicious dishes.
