Small grape bag
Seeing that many mothers make bread for their babies, I also envy them. So I bought tools and materials and tried them. In the absence of trust in food safety, I'd better do more by myself.
Step 1 . Except for butter, other main ingredients are put into the bread maker and dough. After a period of time, the dough can be stretched and pulled open, with thin cracks.
Step 2 . Add melted butter to the previous dough and continue kneading. The dough gradually becomes smooth and elastic, and when stretched, the film is prone to cracking, reaching the expansion stage.
Step 3 . Place the dough from the expansion stage in a warm place for the first fermentation. In winter, the temperature and room temperature are uneven. I made it on a steamer. Heat the steamer with water to around 35 degrees, place the basin on the steamer, cover it with a lid, or wrap it in cling film. After 1 hour, it will be 2.5 times the original size and will not shrink when dipped in the surface.
Step 4 . After venting the fermented dough, divide it into 9 equal parts and cover it with plastic wrap to warm it up for 15 minutes.
Step 5 . Press and deflate the small dough, roll it into a long strip, place the raisins on top, and continue rolling until the raisins fit together with the dough.
Step 6 . Curl along one side.
Step 7 . Place it on a baking tray for the second fermentation. I served it directly in the oven. Place two bowls of boiling water under the baking tray and let it ferment for 40 minutes. I learned this method from Bo Hui. It's really good.
Step 8 . Brush the dough with egg mixture, sprinkle with sesame seeds, preheat at 175 degrees, and bake for 15 minutes.
Step 9 . The exam is ready and the size is perfect for children.
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