Ingredients: high-gluten flour196g, water100g, milk powder10g, yeast powder 5ml, and salt 2.5g. ..

Main dough materials: 84g high-gluten flour, water 15g, milk powder 10g, 40g sugar, 2ml yeast powder, 30g butter and 30g eggs.

Stuffing: 3 crispy sausages (each cut into two sections) and appropriate amount of raisins.

Surface decoration: an appropriate amount of egg liquid (1 30g for eggs, and the rest for brushing the surface), a little white sesame seeds and a little tomato sauce.

Baking: 180 degrees, upper and lower fire, middle layer, 20 minutes (please adjust according to your own oven)

Weight: 12 pieces, divided into two plates, 6 pieces for each plate (in the final fermentation, put the first plate in the oven for fermentation, and then put the second plate in a slightly lower temperature wok for fermentation, so that the fermentation time can be staggered. Bake the first plate first, and then bake the second plate).

Chinese way: put all Chinese materials into a big bowl, knead them into a ball and put them on the chopping board until they are slightly smooth.

Put it in a container, cover it with plastic wrap, and put it in the refrigerator for about 17 hours;

manufacturing method

1: put the dough ingredients (except butter) into a large bowl, and tear the frozen medium-sized dough into small pieces and put them into [1];

2. Knead the dough until it is smooth, add butter, continue to knead the dough until it expands, and try to knead it until the film can be pulled out;

3: Put it in a plate, cover it with plastic wrap, ferment it to twice the size at room temperature, and put your fingers into the powder so that the dough will not shrink or collapse.

4. Weigh, divide into 12 parts, round, cover with plastic wrap, and relax for 15 minutes;

5. Soak raisins in warm water and dry them with kitchen paper.

6. Take a portion of dough, flatten it, and roll it into a cow tongue with a rolling pin;

7. Put a handle in the middle;

8, roll up, pay attention to pinch;

9. Make rolls in turn and put them in a baking tray;

10, put a bowl of water in the oven, put the raisin roll in the oven, make the final fermentation with the fermentation function of the oven, and take out the water and raisin roll for about 40 minutes;

1 1, oven preheating 180 degrees, raisin rolls are brushed with a layer of egg liquid, sprinkled with white sesame seeds, put into the middle layer of the oven, and fire up and down 180 degrees for 20 minutes; (Adjust the temperature and time according to your oven)

12, put it in a warm place and put it in a fresh-keeping bag for sealed preservation.