Health benefits
Butter: activate blood circulation and remove blood stasis
Raisins: activate blood circulation and remove blood stasis
Ingredients
Medium dough material: ( ) | High-gluten flour ( 224g ) |
Milk ( 150g ) | Yeast powder ( 2.5g ) |
Main dough material: ( ) | |
Fine sugar ( 35g ) | Yeast Powder ( 0.5g ) |
Salt ( 3g ) | Egg liquid ( 36g ) |
Butter ( 20g ) | Milk powder ( 10g ) |
raisins (appropriate amount) |
How to make raisin rolls (medium type)
1.Mix all the medium-sized dough ingredients and knead it into a smooth dough.Place it in a stainless steel basin, cover it with plastic wrap, and put it in the refrigerator to ferment for 17 hours.
2. Take out the dough after refrigeration, and you will see a honeycomb shape when you tear it open.
3.Tear the medium-sized dough into small pieces.
4.Add the main dough ingredients except butter (the best order is Liquid first, then powder, dry yeast, medium ingredients), knead until it forms a ball, add softened butter, and continue kneading until the dough is smooth and thin.
5. Cover the surface of the dough with plastic wrap and ferment for 30 minutes.(Regardless of seasons, temperature restrictions, and no need to check the dough status.The relative temperature for proofing in the middle is 27-29 degrees, and the humidity is 70%-75%)
6.Basic fermentation is over and needs to be divided, rounded, vented, relaxed and shaped.Divide the dough into 8 equal portions, roll into balls, cover with plastic wrap, and rest for 15 minutes.
7.After relaxing, take out the two doughs at the same time and place them side by side , roll it into an oval shape.
8.Turn the dough over and press it thin on one side.Use a scraper to cut 4 times in the middle along the long side without cutting twice.
9.Spread the chopped raisins.
10. Start rolling up from the short side, and finally pinch the end tight.
11. Place on a baking sheet lined with greaseproof paper.
12. Place it in the oven for fermentation.Place a bowl of hot water under the oven, about Ferment for about 35 minutes.
13. After fermentation, take it out and brush the surface of the bread with egg wash.Place in an oven preheated to 170 degrees, with the middle and lower layers on the upper and lower heat, for about 18 minutes until it starts to color.
14.The shape is not bad!
15. Finished picture.
16. Finished picture.
17. It can be brushed.
Tips
1.The filling can be replaced with coconut, cranberry, bean paste, purple sweet potato, etc.;
2.The raisins used in the recipe should be soaked in water in advance, then drained and cut into small pieces for later use.
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