Recipe introduction
Last time I made raisin bread, it was delicious. Raisins become crisp and sweet when put into bread. On Saturday morning, I went shopping in the supermarket and bought some raisins. This time I made it into toast, and it was just as delicious.
material
300g of high flour, 60g of honey, 3g of salt, 5g of baking powder, 20g of milk 150g, 20g of butter, 30g of egg liquid and 50g of raisins.
working methods
1. Put all materials except butter into the bread maker, select the kneading program, add butter after 15 minutes, add raisins after 10 minutes, and knead the fascia for basic fermentation.
2. When the bread is three times the size, if the hand pressure does not retract, divide it into three parts, knead it into a circle, and let the dough relax 15 minutes.
3. Crush a dough, roll it into an oval shape, roll it up, roll it up again, roll it up.
4. Finish three pieces in turn and put them in the toast box for final fermentation.
5. When the hair is 3 times larger and cannot be retracted by hand pressing, wash the egg liquid on the surface and sprinkle with white sesame seeds.
6. Preheat the oven for 10 minutes, 180 degrees, and let the lower pipe go up and down for 30 minutes.
Honey walnut toast
material
5 tablespoons of high-gluten flour, 5 tablespoons of low-gluten flour, 2 tablespoons of whole wheat flour, half a teaspoon of salt, 3 tablespoons of sugar, half a teaspoon of yeast, half a teaspoon of baking powder, 6 tablespoons of water, proper amount of honey and peach kernel, proper amount of honey and a little olive oil.
working methods
1. Pour 5 tablespoons of high-gluten flour, 5 tablespoons of low-gluten flour, 2 tablespoons of whole wheat flour, half a teaspoon of salt and half a teaspoon of baking powder into a large bowl and stir well with a spoon.
2. Pour 3 tablespoons of sugar, half a teaspoon of yeast and 6 tablespoons of warm water into a small bowl and stir well with a manual whisk.
3. Pour the step (2) into the step (1) and knead it into dough, and put it into a smooth polishing basin covered with plastic wrap for the first fermentation 1 hour.
4. When the dough swells to twice the size, knead the dough again to exhaust the gas inside, and let it stand for 15 minutes (the loose dough will be better shaped).
5. Brush a layer of olive oil on the toast mold for later use.
6. Roll the dough flat, first brush a layer of honey with a brush, then sprinkle with broken honey and peach kernels, roll the dough flat, press both ends to the bottom, put it in step (5), cover it with plastic wrap and put it in a warm place for the second fermentation 1 hour.
7. Spray a little water on the surface in step (6) and put it in the oven for heating 180 degrees 18 minutes.
skill
1, I put 1 small bowl of hot water at the bottom of the oven as the dough fermentation environment.
Finally, when baking bread, I put a little water in the stainless steel bowl at the bottom of the oven, and the baked bread won't dry.
Honey raisin bun
Recipe introduction
This kind of bread is made at night, because I usually make bread while surfing the Internet. By the time of the final fermentation, I had forgotten it online. When I remembered it, I felt a little too much, so I quickly put it in the oven. The internal structure of fermented bread will be thicker, but it will not affect its sweetness and softness. Although the hair is overdone, it tastes good. It was supposed to be steamed buns one by one, but since it was sent, the buns were all connected together, and I sliced them when I ate them, haha.
material
400 grams of high flour, 70 grams of honey, 3 grams of salt, 5 grams of baking powder, 200 grams of milk, 30 grams of butter, 40 grams of raisins and 40 grams of egg liquid.
working methods
1. Except butter and raisins, put all the materials into the bread machine, select the kneading program, 15 minutes later, add butter, 10 minutes later, add raisins, knead out fascia, and conduct basic fermentation.
2. When the bread is 3 times the size, it will be divided into 20 portions and kneaded until the dough is loose 15 minutes.
3. flatten the dough, drain the water, and then knead it into a circle.
4. Complete 20 tablets in turn and put them in a baking tray for final fermentation.
5. When the hair is 3 times bigger, rinse the egg liquid on the surface and sprinkle some black sesame seeds.
6. Preheat the oven for 10 minute, 180 degree, and let the lower tube go up and down for 15-20 minutes.
Pumpkin honey raisin bread
material
200g of high flour, 60g of pumpkin puree, 2.5g of yeast, 2g of fine sugar 10g, 2g of salt, 38g of eggs, milk 10g, honey 10g, 20g of butter and 50g of raisins.
working methods
1. Knead the raw materials except butter until the gluten swells and the surface is smooth.
2. Add butter and drop it to 200. Pull out a large piece of film with serrated holes.
3. Basic fermentation of dough.
4. Add raisins after fermentation, cut into 60g/ slice, round and relax 15min.
5. Roll the loose dough into an ellipse and arrange it into a rectangle. After turning it over, press the bottom edge thin and roll it into a tube from top to bottom.
6. After the dough is slightly proofed, knead it into a uniform strip, put it in an inverted "6" shape, press the bottom and turn it up. The long ones are stuffed into holes, put into plates, and finally fermented.
7. After fermentation, brush the egg liquid on the surface.
8. Put it into the oven preheated to 180℃, and fire it in the middle layer for 15 minutes.