Soft, sweet and stringy raisin buns, with gloves for kneading, easy for novices to make

I listened to a bread class from a baking expert last week, and after listening to it, I had to put it into practice. I don’t know what to eat for breakfast on weekdays. A piece of bread and milk is a perfect and simple breakfast!

This is my first time using the Chinese method. It tastes much better than what I have made before. It is a recommended method. Friends who like to eat bread may wish to give it a try. The elderly and children all love it!

Raisin rolls

(Chinese type) by Feng Yihua

Ingredients:

Medium type dough materials:, high gluten 224g flour, 150g milk, 2.5g yeast powder, main dough ingredients: 56g high-gluten flour, 35g fine sugar, 0.5g yeast powder, 3g salt, 36g egg liquid, 20g butter, 10g milk powder, appropriate amount of raisins

Cooking steps:

1. Mix all the Chinese dough ingredients and knead it into a smooth dough. Place it in a stainless steel basin, cover it with plastic wrap, and refrigerate it for 17 hours to ferment.

2. After refrigeration, take out the dough and tear it open to reveal a honeycomb shape.

3. Tear the medium-sized dough into small pieces.

4. Add the ingredients other than butter to the main dough (the best order is liquid first, then powder, dry yeast, then medium ingredients), knead until it forms a ball, add softened butter, and then Continue kneading until the dough is smooth and thin.

5. Cover the surface of the dough with plastic wrap and ferment for 30 minutes. (Regardless of seasons, temperature restrictions, and no need to check the dough status. The relative temperature for proofing in the middle is 27-29 degrees, and the humidity is 70%-75%)

6. The basic fermentation is completed and needs to be divided , rounding, exhausting, relaxing, shaping. Divide the dough into 8 equal portions, roll into balls, cover with plastic wrap, and rest 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 flatten one side. Use a scraper to cut 4 times in the middle along the long side without cutting twice.

9. Sprinkle chopped raisins.

10. Start rolling up the short side and pinch the end tightly.

11. Place on a baking sheet lined with greaseproof paper.

12. Put it in the oven to ferment. Place a bowl of hot water under the oven and let it ferment for about 35 minutes.

13. After fermentation, take it out and brush the surface of the bread with egg wash. Place in an oven preheated to 170 degrees, with the middle and lower layers on the upper and lower heat, for about 18 minutes until it starts to color.

14. The shape is not bad!

Recipe Tips:

1. The filling can be replaced with coconut, cranberry, bean paste, purple sweet potato, etc.;

2. The raisins used in the recipe are soaked in water in advance, then drained and cut into small pieces for later use.