1. Prepare 50 grams of raisins in advance, soak them in water for several hours, or boil them in a pot on a low heat for about 10 minutes to let them cool. The raisins will be fuller.
2. Put all the ingredients in the Ou Bao except the butter. I use the egg which is relatively large, 75 grams in shell. At this time, I use 152 grams of water. The brand of flour is the queen. If the egg is slightly smaller, add water as appropriate. Hershey's cocoa powder is slightly smaller. The blackness of the rice dumplings is not enough, if Fafna cocoa powder can be reduced.
3. Knead until thick, add softened butter and continue to knead. I knead it with the third gear of the chef's machine, and knead it for about 13 minutes.
4. Knead for 13 minutes after adding the butter and pull out the glove film.
5. At the beginning, I used the oven fermentation function, about 35 minutes is almost the same, if the oven does not have the fermentation function, put it in a warm place or in the microwave, put a cup of hot water, and ferment to double the size.
6. At this time, the filling is ready. The cream cheese is softened in advance. Add in powdered sugar and beat for smoothness. Then add the light cream in portions, and beat until the blend is fine, and then add the soft raisins.
7. When the dough is doubled in size, take it out and divide it into 10 pieces. Vent and knead well. Cover with plastic wrap and wake up for 20 minutes.
8. Take a small spoonful of stuffing and wrap it in the dough.
9. Then the second fermentation is carried out, and the flour is sifted after the second hair. Preheat the oven to 175 degrees.
10. 175 degrees for 15 minutes, depending on the fire power of the oven.
11. Very delicious~~
12. Very delicious~~
Tips:The amount of water added to any bread recipe is not fixed. If the egg is smaller, you can add water as appropriate, and it also changes according to the water absorption of the flour brand.
