Wine flavored raisin bread(jiu xiang pu tao gan mian bao )

Wine flavored raisin bread

Introduction:

"I finally have a chance to make this bag. When I see its formula, I know it must suit my taste. It must be great. As I expected, plastic surgery is not very good-looking, and the taste is really great. During the production process, the aroma of red wine always tempts my sense of smell. It's really a beautiful enjoyment. "

Production steps:

Step 1: raisin 60g, red wine 100g, high flour 200g, sugar 25g, yeast 3G, red wine + water 120g, butter 10g.

Step 2: mix the material a, soak the raisins for more than two hours, and then filter dry for standby. Add 120g of water to the wine soaked in raisins, and use it in material B (I think there is a lot of sediment at the bottom of the soaked wine, so add some wine, share 80g of red wine and 40g of water).

Step 3: mix material B, knead into a smooth dough, then add material C, knead out the film (this time the liquid volume is similar to the teacher's, the dough is very soft).

Step 4: smooth the dough.

Step 5: basic fermentation to 2 times the size (I spent about 1.5 hours).

Step 6: round the dough and relax for 10 minutes.

Step 7: roll the dough into a rectangle (the dough is sticky and can be sprinkled with a little flour).

Step 8: turn over and lay raisins on half of the dough.

Step 9: fold the raisins in half, wrap the raisins inside, press the joint tightly with a fork, and make some holes on the surface.

Step 10: ferment twice for about 50 minutes (30 minutes for the teacher), and brush the surface with a layer of water (egg liquid for the teacher).

Step 11: put in the preheated oven, middle 160 ℃ for 10 minutes, 150 ℃ for 10 minutes, OK out.

Materials required:

Raisins: 60g

Red wine: 100g

High flour: 200g

Sugar: 25g

Yeast: 3G

Red wine + water: 120g

Butter: 10g

Note: this time, I did it completely according to the teacher's prescription. I didn't tamper with it without authorization. Only when I finally wanted to brush the egg liquid, I used clean water instead.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Jiu Xiang Pu Tao Gan Mian Bao