[Queen's kitchen] whole wheat brewed raisin toast (after oil and salt) recipe-Chinese Food-best chinese food recipes-cooking food

[Queen's kitchen] whole wheat brewed raisin toast (after oil and salt)

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Sanneng golden 450g toast box. Oven - Changdi 32gs ❷ large amount of water. Generally, 10g of liquid is reserved. If the dough is sticky, you can use hand oil and hand powder, but don't overdo it. If the toast has a high drawing effect, you need the hand mask. Personal experience is that a little dough is easy to get out of the film. The dough will not stick to the temperature and humidity of the second hair during the rubbing process. Basically maintain 75% 85% humidity and temperature at about 38 ℃. The second rolling must be relaxed for 15min

Cooking ingredients

high powder:225g

whole wheat flour:25g

wine (including rice):125g

red dry:moderate amount

Cooking Steps

Step1:Bread machine for all materials except oil and sal

Step2:Add butter and salt.

Step3:Glove fil

Step4:Ferment to twice the size before exhausting. Then add some red to dr

Step5:Dry and mix the raisins and divide them into three parts. Rolling round into a tongu

Step6:Loosen the plastic wrap for 15min and roll it up again. Mold in nine ful

Step7:Heat up 120, heat down 180, bake the lower layer for 8 minutes, and then cover the tin paper. Then I'll heat up and down 180 layers and continue to bake for 35min in my oven Changdi 32gs. Please adjust the baking time according to your own oven and the time when the tin paper has been covered. Demould immediately after baking. Put it on the side. It can prevent the waist from collapsin