Ugly bug bread and raisin bread
The day before yesterday, I planned to go skiing in the snow mountain. As a result, I met a traffic jam halfway up the mountain. The people who went down the mountain told me that there was no snow on the mountain and the road was closed, so I had to go back home. The children were disappointed, so they had to tell them to go to the zoo the next day, and the two little people were happy. In the evening, I quickly baked bread and got everything ready so that I could start early in the morning. Half a box of fresh cream left over from the last cake was just used to make bread. The bread was very soft and full of milk flavor.
Step 1 . Put all the ingredients into the bread machine. Knead them according to the kneading procedure until they are finished. Ferment them to twice the size.
Step 2 . Take out the dough, press and exhaust, divide it into 2 parts, cover it with plastic wrap and relax for 15 minutes.
Step 3 . Take a piece of dough and divide it into 5 parts, round and relax for 10 minutes, and make insect bread.
Step 4 . Roll the dough into long strips and put the bean paste on one side.
Step 5 . Roll up the bean paste, pinch both ends tightly, and cut small strips with a knife on the other side.
Step 6 . Roll it up, and the small strips are like worms on the dough. (I'm so ugly.) Put it on the baking tray, leaving room between the bread.
Step 7 . Divide the dough on the other side into 9 equal parts, relax for 10 minutes, and make raisin bread.
Step 8 . Roll out the dough and sprinkle with raisins.
Step 9 . Roll it up, roll it round and put it in the baking tray.
Step 10 . Put the bread into the oven for secondary fermentation. (I usually preheat the oven at about 30C, put 2 bowls of boiling water in the oven to keep the humidity, and ferment for about 40 minutes to twice the size.)
Step 11 . After the second fermentation, brush the egg liquid, preheat the oven at 350f / 180C, and bake for 20 minutes.
Step 12 . The appearance is ugly, but the inside is soft and delicious.
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