Carrot Soft European Buns
1.
Except the raisins, put all the ingredients into the bread bucket and knead until the film is formed
2.
Use a bread machine to ferment the dough to 1.5 times its size
3.
Wash the raisins with water, pour out the water, and soak the raisins with the remaining water on the surface
4.
Divide the second dough into two equal parts and round
5.
Roll the dough into a sheet
6.
Sprinkle raisins on the surface
7.
Roll it up lengthwise, as tight as possible
8.
Put it on the baking tray, put it in the oven and make it twice as large
9.
Sprinkle high-gluten flour on the surface, use a sharp blade to cut out your favorite patterns
10.
Put it in the preheated oven, the lower part of the upper and lower fire is 140 degrees, bake for 40 minutes
Tips:
1. Adjust the amount of liquid according to the water absorption of the flour
2. Yuan Fangzi does not need to knead the dough, I am used to kneading the dough to make bread, the taste will be better, anyway, it is handed to the bread machine, no need to do my own work
3. Since one serving will seriously affect the texture and taste of the bread, I have tried the bread that does not use the first serving, and the taste is not very different, so I try to shorten the first serving time as much as possible when making bread. Generally, it is enough to send it to 1.5 times the size.
4. The original recipe wants to soak raisins. I have obsessive-compulsive disorder. I always feel that after soaking raisins, the taste and nutrition will be lost. Wash it again and use the remaining water to soak the raisins.
5. When rolling up, be sure to roll it up so that the raisins and flour are fully integrated, and the raisins will not fall off after slicing the finished product
6. Try to use a sharp blade when cutting lines
7. Adjust the baking temperature according to the attributes of each person's oven
