Materials

450g mold

150g water, 12g milk powder, 20g corn oil, 40g sugar, 2g salt, 1 egg 50 grams, 260 grams of high-gluten flour, 4 grams of dry yeast, a small amount of raisins

Knead the dough in a bread machine for 50 minutes, and bake at 190 degrees for 30 minutes

Method

1 , first drop a few drops of oil on the stirring blade, then the order is water-sugar-salt-eggs, flour-milk powder, poke a hole in the flour, and pour in the yeast powder.

2. According to the dough rising procedure, the dough rising procedure of my bread machine is 20 minutes of kneading and 1 hour and 10 minutes of fermentation. Watch the time and come back after 20 minutes, don't let it ferment. (Of course the bread machine also has a special dough mixing program, you can mix the dough according to your own machine sub-program settings) PS: Open the lid and knead the dough, the machine will not get hot and cause the dough to ferment in advance.

3. When 20 minutes are up, press the start button decisively, turn off the bread machine, and look at the dough. If it feels a little chewy, continue to knead the dough and let it stir. This time I will turn off the bread machine after 10 minutes and look at the dough again. The muscles are already good, it should be in the expansion stage! Now pour in the remaining corn oil and follow the dough kneading program.

4. When the oil comes in, the dough becomes smooth and starts to shake a little. You can close the lid at first to prevent the oil from flying everywhere. After 10 minutes, the oil has been basically absorbed, open the lid and stir.

5. There is no need to close the program this time, let it continue automatically. You can ignore it and let it complete the process on its own. After 20 minutes of kneading, it will ferment on its own.

6. After the program, the dough will not rise 2.5 times in size. It is December now and the temperature is 8 degrees. I waited an extra hour before looking at it. It was just right. It was fermented earlier. It can still be used after the remaining temperature. Look at the dough that has risen. I poked a hole in it and it has risen.

7. Next is the deflation, shaping and second fermentation of the bread. In the past, I always failed to make bread because of the exhaust. Newbies often don’t pay attention to the exhaust. I used to knead the dough vigorously for a while, but the more I kneaded it, the more it became sticky to my hands, and the baked bread was a mess. They taste sour and have porous tissues, and I don’t want to eat them. Later, when I read the post, I found that the exhaust was not done by rubbing hard, but by gently tapping and pressing with the back of my hand to even out the air bubbles inside. Don't pop all the bubbles, otherwise the gluten will break and you won't be able to pull out the thread.

8. Divide into 2 portions and let them rise for about 10 minutes.

9. Start shaping. Use a rolling pin to roll it out from the middle to the two ends, and spread the prepared raisins on it. Roll it up from top to bottom and put it into the mold. The mold should be brushed with a layer of oil to facilitate shelling.

10. Put it in the oven to start the second fermentation. I used 2 bowls of boiling water and changed the water three times during the process. The fermentation process took about 1 hour. The water temperature and time are determined based on the temperature at that time, so I think a netizen’s scarf said that summer is the world of bread, which does make sense.

11. Fermented dough babies. I always think the dough is so cute, white, plump and bouncy, like a baby's skin.

12. Take out the water, turn on the oven, and set it to 190 degrees for 30 minutes. When the time is up, pour the bread out in time, otherwise the mold will produce moisture and affect the crust of the bread. I just took it out a few minutes late and there was water vapor at the bottom.