450 grams of mold

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

Bread machine and the dough for 50 minutes, the oven at 190 degrees for 30 minutes

Practice

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

2, press the rise program, my home bread machine rise program is and 20 minutes + 1 hour 10 minutes fermentation. Watch the time 20 minutes back, can not let it ferment. (Bread machine of course, there is a special and flour program, you can according to their own machine program settings to and flour) PS: open the lid kneading, the machine will not be hot lead to early fermentation of the dough.

3, 20 minutes to, decisively long an start button, turn off the bread machine, look at the dough. The first time I saw this, I was able to get a little bit of gluten out of it, so I continued to press the button and let it stir. This time 10 minutes to turn off the bread machine, and then look at the dough. The gluten is already good, it should be in the extension stage! Now pour in the rest of the corn oil and press the dough program.

4, the oil came in, the dough becomes slippery, began to dump a little, began to close the lid, lest the oil flying around. To 10 minutes so, the oil is basically absorbed, put the lid on the stir.

5, this time do not have to turn off the program, let it has been automatic. You can not care about it, has been to give it their own go through the program, 20 minutes and the dough after the fermentation of their own.

6, the program went through the dough is less than 2.5 times the size of the hair, it is now December, the temperature is 8 degrees, I waited more than 1 hour to see it, just right, the front of the fermentation of the residual temperature after the continue to be able to use. Look at the risen dough, I poked a hole in it and it's risen.

7, the next is the bread exhaust, shaping, the second fermentation. Before I do bread old failure, is defeated in the exhaust, novice often do not pay attention to the exhaust is what is going on, I used to knead the dough hard for a while, the result of the more kneading the more hands, a mess, the result of baking out of the bread is the taste of sour, the organization is a hole in the shape of their own do not want to eat. Later, I read the post and found that the exhaust is not kneaded hard, but gently patted, pressed with the back of the hand, and evened out the air bubbles inside. Don't break all the air bubbles, or the gluten will break and you won't be able to pull out the silk.

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

9. Start shaping the dough, roll it out with a rolling pin, from the center to the 2 ends, and spread the raisins on it. From top to bottom rolled into the mold, mold to brush a layer of oil to facilitate the shell.

10, put into the oven to start the second fermentation. I used 2 bowls of boiling water and changed the water 3 times during the fermentation process, which took about 1 hour. The water temperature and time is based on the temperature at the time to determine, so I see a netizen's scarf said the summer is the world of bread, does make sense.

11, fermented dough baby. I've always thought that the dough is so cute, white and chubby and bouncy, like a little baby's skin.

12, the water out, turn the oven on, set to 190 degrees 30 minutes. Time to pour the bread out in time, otherwise the mold will produce water vapor affecting the crust of the bread. I just take out a few minutes late on the bottom of the water vapor.

13, placed cooling slices into a plastic bag.