
Health benefits
White sugar: activates blood circulation and removes blood stasis
Ingredients
High-gluten flour ( 200g ) | Low-gluten flour ( 50g ) |
Butter ( 20g ) | White sugar ( 30 grams ) |
Salt ( 3 grams ) | Egg ( one ) |
Milk powder ( 20g ) | Yeast ( 3g ) |
Water ( 100 grams ) | Mexican batter ( ) |
Butter ( 30g ) | Powdered sugar ( 30g ) |
Salt ( 3g ) | Low-gluten flour ( 30g ) |
How to make Mexican raisin buns

1. Prepare all required materials.

2. According to the order of the bread machine, knead all the main dough ingredients except butter into a ball.Add more butter and continue kneading.

3. About 30 minutes, take the dough out of the bread machine and beat it for 5 minutes until it forms A relatively tough film.

4. Roll the dough into a round shape, wrap it in plastic wrap, and perform the first fermentation.

5.About an hour or so, the dough will double in size.Dip your hands in flour and rub it in.The dough does not shrink or collapse and is fermented.

6.Exhaust air, divide into 9 equal small doughs, cover with plastic wrap and rest for 15 Minutes (I forgot to take pictures of this step), take a small dough, flatten it with your hands and add an appropriate amount of raisins.

7.Pinch and close the mouth tightly, and do the remaining 8 steps in sequence.

8. Seam down, arrange neatly into the baking pan.

9.Put it into the oven, put a bowl of hot water at the bottom, close the oven door, and proceed to the second step.Secondary fermentation.

10. While waiting for the dough to ferment, prepare the Mexican batter.Add sugar to the softened butter at room temperature.powder and salt.

11.Use a manual egg beater to beat evenly, no need to beat.

12.Add the egg liquid in three times and beat evenly until the oil and eggs are completely mixed.

13.Add low-gluten flour and use a rubber spatula to stir evenly.

14. Form a relatively viscous batter.

15.Put it into a piping bag and set aside.

16. When the dough has doubled in size, take out the baking pan and start the oven at 160 degrees Heat for 10 minutes.

17. Open a small opening at the bottom of the piping bag and squeeze spiral patterns on the surface of the dough.

18. Once everything is squeezed, you can put it into the middle layer of the preheated oven and continue Bake for about 20 minutes.

19. Take out the baking sheet immediately after baking and place them on the wire to cool.

20.Simple Raisin Mexican Bread is baked.
Tips
The amount of water cannot be added all at once.Reserve about 10 grams and add the appropriate amount depending on the dryness and wetness of the dough.
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