Taste: sweet.

Difficulty: getting started.

Classification:

home cooking

breakfast

bread

toast

step

Walnut raisin bread

18cm round cake mold 1 +2 round packet

Raw materials:

High gluten flour 230g low gluten flour 40g dry yeast 5g sugar 40g salt 3g milk powder10g egg 25g water150ml butter 40g.

60 grams of raisins, 60 grams of walnuts, an appropriate amount of egg liquid and an appropriate amount of almond slices are used for the surface.

Exercise:

1. Put high-gluten flour, low-gluten flour, sugar, salt, milk powder, egg liquid and dry yeast into a container (yeast should not be mixed with salt and sugar).

Mix together), add water and flour (water needs to be added bit by bit, and different noodles eat different amounts of water), and knead into a thick film.

In the expansion stage, add butter softened at room temperature (not melted) and knead well.

2. Put it in a warm place (28-30 degrees) for the first fermentation (about 60 minutes), and ferment it to 2 times.

3. Vent the dough, knead it, cover it with slightly wet gauze, and then cover it with plastic wrap (no plastic wrap).

Standing for15min for intermediate fermentation.

4. Roll into a rectangle and spread raisins and walnuts evenly on it.

5. Roll it into a roll, cut it into 8 pieces on average, and put 6 pieces into a round cake mold (if it is not a non-stick pan mold, it should be padded with a layer.

Baked paper. Covered with slightly wet gauze, the final fermentation is carried out (about 50 minutes), and the dough expands to the gap between the molds.

Supplement, about 1.5-2 times the original.

6. Brush the surface with egg liquid, sprinkle with almond slices, put them in an oven preheated to 200 degrees, and bake them for 15- 18 minutes, and then make the peach kernel raisin bread.

1

Preparation: I used Tetra Pak's walnut milk, 230ml. In fact, in bread, milk has the same function as water. If you don't like milk, you can use water. If you especially like the taste of milk, you can add a little milk powder. Pour the milk into a bowl, heat it in the microwave oven, and then sting it for one minute. Eggs don't need to be broken when put into the bowl, just for the convenience of pouring. Of course, the master can use ordinary chunks of butter at will, just cut it to a thickness of 5 or 6mm, and then bite it in the microwave for half a minute. Walnuts are shelled and broken into small pieces for later use. Soak raisins in hot water for later use. If I use it in the future, I usually put the liner directly inside and put the materials inside, which is more convenient. ...

2

First, pour in heated milk, add eggs and bitten butter (or a tablespoon of salad oil).

three

Then put a spoonful of salt in the lower right corner of the toaster liner and two spoonfuls of sugar in the lower left corner. The amount of sugar can be appropriately increased or decreased. Considering that walnut milk itself is sweet, I didn't add too much polysaccharide. In addition, please don't add honey, because high temperature will destroy the nutrients of honey.

four

Next, add two cups of flour to the inner container to cover the whole liquid as much as possible.

five

Dig a small hole in the upper left corner of the flour, be careful not to touch the water surface, and throw a spoonful of sugar-tolerant yeast into the small hole.

six

It's almost finished now. The usage pattern of sweet bread begins to mix dough. When the dough is basically made, throw the raisins and walnuts together, wait for 3 hours, and the hot bread will be ready ~