Ingredients
High powder (medium variety) ( 100g ) | Yeast (medium seed) ( Adequate amount ) |
Yogurt (medium) ( 34g ) | Water (medium species) ( 23g ) |
High powder (main surface ) ( 100g ) | Yeast (main side) ( 1.5g span> ) |
Sugar (main side) ( 25g ) | Salt (main side) ( 1.5g ) |
Egg liquid (main side) ( 20g ) | |
Condensed milk (main side) ( 20g ) | Butter or salad oil (main side) ( 12g ) |
How to make raisin buns in yogurt
1.First, knead the medium-sized dough into a ball with a bread machine and ferment it until it is doubled in size
2.Prepare all the main dough materials
3.Tear the medium-sized dough into pieces and put them into the bread machine together with the main dough, followed by the butter, and start the kneading function of the bread machine
4.After ten minutes, add salad oil (butter can be added)
5.When the kneading is almost done, add raisins and continue kneading
6. Let the kneaded dough ferment until it is doubled in size
7. Take out the exhaust,
Divide into 16 portions, roll into balls, and wake up for 15 minutes
8.The second exhaust, every meal bag is rounded
9.Put the wrapped meal bag in the oven, put a bowl of hot water inside for secondary fermentation
10. Fermented packets, coated with egg liquid, oven at 180 degrees, bake for 25 minutes with golden brown surface That's it
11.After baking, brush some honey water on the surface, OK
12.Look at the tissue inside.I opened it before it cooled down.Haha
Tips
This bread uses the medium-growing method.The medium-sized dough can be fermented to twice its size naturally or fermented at low temperature in the refrigerator for 17 hours
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