Raisin light cream soft bun
Use a piece of bread to get rid of the remaining cream in the cakeIt combines the methods of two light cream bread, making a raisin light cream bread,Full of milk and raisins...The water absorption of flour is different, and the water consumption can be increased or decreased according to the actual situation.The baking time and temperature should be adjusted according to the actual situation.
Step 1 . Ingredients: high gluten flour 260g, light cream 80g, water 130g, fine granulated sugar 15g, milk powder 15g, fresh yeast 8g, salt 2G, raisins 130g.
Step 2 . Put materials other than raisins and yeast into the bread machine, stir them into smooth dough, and then stand for 30 minutes.
Step 3 . Add yeast and start the dough mixing process again.
Step 4 . Knead until the film can be pulled out,
Step 5 . Round, put into a large bowl, cover with plastic wrap, and refrigerate overnight.
Step 6 . Take it out the next day, and the dough grows to twice.
Step 7 . Divide into two equal parts, round and relax for 15 minutes.
Step 8 . Roll it into a rectangle and cover it with raisins.
Step 9 . Roll it up.
Step 10 . Close the mouth downward, put it into the baking tray and ferment again.
Step 11 . When the dough is twice as big, sift the flour on the surface and cut.
Step 12 . Put it into the preheated oven and bake it at 180 ℃ for about 30 minutes.
Step 13 . The surface is golden and the furnace is out.
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