I listened to a baker's bread class last week, and I still have to practice after listening. I don't know what to eat for breakfast on weekdays. Eat a piece of bread and milk, a perfect and simple breakfast!
This is the first time to use the Chinese method. It's really much better than what I cooked before. This is a method worthy of recommendation. Friends who like bread may wish to have a try. Old people and children love it!
Raisin roll
(Zhong Zhong) Feng Yihua
Composition:
Medium-seed dough material: high-gluten flour 224g, milk 150g, yeast powder 2.5g, main dough material: high-gluten flour 56g, fine sugar 35g, yeast powder 0.5g, salt 3g, egg liquid 36g, butter 20g, milk powder 10g, and raisins.
Cooking steps:
1. Mix all kinds of dough materials, knead into smooth dough, put it in a stainless steel pot, cover it with plastic wrap, and refrigerate for fermentation 17 hours.
2. Take out the dough after refrigeration, and tear it into a honeycomb shape.
3. Tear the medium-sized dough into small pieces.
4. Add materials other than butter to the main dough (the best order is liquid first, then powder, dry yeast and medium), knead until the dough becomes dough, add softened butter, and then continue to knead until the dough is smooth and thin.
5. Cover the dough with plastic wrap and ferment for 30 minutes. There is no season, no temperature limit, and there is no need to check the dough state. The intermediate relative temperature is 27-29 degrees, and the humidity is 70%-75%)
6. After the basic fermentation, it needs to be divided, rounded, drained, loosened and shaped. Divide the dough into 8 parts evenly, roll it out, cover it with plastic wrap, and relax for 15 minutes.
7. After relaxing, take out two pieces of dough at the same time, place them side by side and roll them into an oval shape.
8. Turn the dough over and press it thin. Cut the middle four times along the long side with a scraper, not twice.
9. Spread the chopped raisins.
10. Roll up from the short side and pinch the tail end at last.
1 1. Put it on the baking tray with oiled paper.
12. Ferment in the oven. Put a bowl of hot water in the oven and ferment for about 35 minutes.
13. Take it out after fermentation and brush the bread with egg liquid. Preheat to 170 degree oven and heat the middle and lower layers up and down for about 18 minutes.
14. Nice shape!
Recipe tip:
1, the stuffing can be replaced by coconut, cranberry, bean paste, purple potato, etc.
2. The raisins used in the recipe are soaked in water in advance, then drained and cut into small particles for later use.