Bread Machine Raisin Toast
1.
One egg, soak it in warm water for a while, then beat it into the bread bucket
2.
Then pour in 280g of premixed powder
3.
Put the yeast in the yeast box, dissolve the yeast in a little warm water and pour it in directly
4.
Then put the raisins into the fruit box (I like to knead the dough almost before putting it in after the start, because when making the dough... I was... looking for the raisins...)
5.
Then open a bread program, the most basic is fine (as a lazy person, I don’t want to change the program...)
6.
Then when the noodles wake up, add the softened butter
7.
It stands to reason that the article should end here, and then I said that sooo easy bread is so thin-crusted. If you don’t believe me, take a look and post the picture, but! In this way, what you still get is the stone-like "bread" and sit down, our bread molesting has just begun! When the dough is kneaded, before fermentation, take it out of the bread bucket with lightning speed, and put a circle of tin foil inside-so that the skin will be thin!
8.
After the blue, wait until the fermentation is almost over (about 1 hour, OMG, I really took the book and sat next to watch... really served myself), soak the gauze with hot water, wring it out, and put it On the top of the bread bucket, press pause at the same time
9.
Restart after a pause of twenty minutes, this time! Your gauze is also! Have! use! Roll it up and open the lid, just like~this~like~ (Why wait for a while)
10.
And then continue until the end of the program ~ also! No! Finish! You find that your bread doesn't seem to be colored very much (except that you really didn't put sugar in, I can't help you) and then remove the gauze. If the bread is not covered (it is basically impossible not to cover according to the above steps), then cover , The top cover (in most cases), use a piece of paper to hold the top cover, the height is just a little bit on the top of the bread, and then bake for another ten minutes! It's not delicious, come to me! ! !
Tips:
There are many tips for Shaoanwuxiao:
1. Tin foil: metal is a good conductor of heat. If your bread is too thick, it will have high firepower, but... the bread machine can't adjust the fire power...so use tin foil to disperse a part;
2. Pad wet gauze for more full fermentation, because the general procedure is not enough for fermentation;
3. When baking, gauze: First, prevent the top cover (my bread less than 500g is much higher, indicating that the fermentation is good), and second, there will be moisture, and the bread will not be too dry;
4. The final baking is to color the top, so the closer the metal cover, the better!
By mail, the freshly baked bread is very fragile, and it must be cold before cutting (My two lines are when I poured the bread when it was hot, it fell out and knocked on the chopping board of the bucket's handle... Can't recover. ...)
