Crisp raisin bread(nai su pu tao gan mian bao )

Crisp raisin bread

Introduction:

Production steps:

Step 1: mix the liquid seed dough (120g high gluten flour, 100g warm water, 1g yeast) evenly, and put it into the refrigerator for fermentation for 16-18 hours

Step 2: mix the main dough (180g high gluten flour, 10g warm water, 50g fine sugar, 3G dry yeast, 3G salt, 50g egg liquid, 20g butter) with liquid seed dough, and ferment for 1 hour

Step 3: fermented dough

Step 4: divide the dough into 9 parts

Step 5: each 3 parts of a group, into a thin strip

Step 6: tighten the head and tail

Step 7: braid like a ponytail

Step 8: make up and ferment twice

Step 9: during the fermentation period, make pastry (sugar powder 25g, low gluten powder 25g, milk powder 2G, butter 20g), melt the butter, should not melt the butter, I do it by melting, the pastry particles are relatively large

Step 10: pour in sugar powder, milk powder and low gluten powder, stir well

Step 11: the granules of the pastry are a little bigger

Step 12: brush the bread with egg liquid and put some raisins in the gap

Step 13: finally, add some pastry

Step 14: preheat the oven and bake at 180 ° C for 20 minutes

Materials required:

GAOJIN powder: 120g

Warm water: 10g

Yeast: 1g

Sugar powder: 15g

Low gluten powder: 25g

Milk powder: 2G

Butter: 20g

Raisins: moderate

Egg liquid: right amount

Fine granulated sugar: 50g

Dry yeast: 3G

Salt: 3G

Note: in shaping bread, the head and tail should be pinched tightly, otherwise it will spread after baking. Do not melt butter when making pastry granules. Soften it at room temperature, and then put in low gluten powder to form granules

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Su Pu Tao Gan Mian Bao