Fresh milk raisin garland bread
Introduction:
"Angel cake mold. At that time, I always thought that there must be corresponding molds for a kind of pastry. I couldn't accept all kinds of molds and try all kinds of pastries. However, after making the angel cake two or three times, I didn't feel the benefits of this mold, except for giving the cake the aura of angel. Maybe in some special occasions, we need that special form. However, more often, we only care about its content. When was the last time you made angel cake? Since then, they decided not to use this mold to make angel cake any more. After idle for a long time, finally found a use for it. Make bread. It's also a good mold for bread. However, for those who only care about the content, as long as it's bread, delicious bread, whether it's a wreath or a bun, it doesn't seem to matter
Production steps:
Step 1: prepare materials
Step 2: pour all the dough except butter and raisins together
Step 3: stir until smooth, add butter
Step 4: stir out the film
Step 5: add raisins and knead well
Step 6: put in a large bowl and cover with plastic wrap
Step 7: basic fermentation to 2 times the size
Step 8: exhaust, split into 5 equal parts
Step 9: after rounding, put in the mold
Step 10: ferment to twice the size and brush the surface with egg liquid
Step 11: put in the oven, middle layer, 180 degrees up and down, bake for about 25 minutes
Step 12: the surface is golden, and it's out of the oven
Step 13: demoulding
Materials required:
GAOJIN powder: 200g
Fine granulated sugar: 25g
Salt: 1 / 4 teaspoon
Whole egg: 35g
Dry yeast: 3 G
Fresh milk: 100g
Butter: 15g
Raisins: 80g
Note: the dough into the mold should pay attention to equal spacing, baked out of the finished product will be flat. If the coloring is too fast in the baking process, you can move one layer down or cover with tin foil.
Production difficulty: simple
Process: Baking
Production time: 10 minutes
Taste: sweet
Chinese PinYin : Xian Nai Pu Tao Gan Hua Huan Mian Bao
Fresh milk raisin garland bread
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