1. First, make the raisin yeast solution a few days in advance: 1. Sterilize the glass bottle with boiling water and let it cool. 2. Remove the grease, 100 grams of raisins, 10 grams of sugar or honey, and 200 grams of cool white into a sterilized glass bottle, cover the bottle, and shake it evenly. 3. Put it in a warm place, about 3-7 days, until it is full of alcohol smell when the cap is opened, and there is still an explosion. 4. Open the cap 1-2 times a day to allow the yeast to breathe fresh air and shake appropriately. 5. Take out the raisins, the remaining yeast solution can be stored in the refrigerator for 5 months, open every month, add 1 teaspoon of sugar, it's fine.
2. The cheese is softened in advance, and the ingredients for the cheese filling are mixed well and set aside.
3. Put all the ingredients into the bread machine or cook machine in the order of sugar, brine, yeast, flour and yeast for 15-25 minutes (about 10-15 minutes in the cook machine).
4. After 10 minutes, when it reaches the expansion stage, put in the softened butter, and continue to knead until the dough is smooth and elastic, and a thin film can be kneaded.
5. After shaping (round shape), cover with plastic wrap, and ferment in an environment with a temperature of 25-28 degrees to double the size (about 1-1.5 hours).
6. After the finished dough is patted and exhausted, it is divided into 90 grams of dough, about 5 pieces are kneaded into a circle, and covered with plastic wrap to relax for 20 minutes.
7. After relaxing, take a portion of the dough and pat it to vent, roll it out a little, and then put some cheese stuffing and crushed nuts on it.
8. Wrap the filling and place it down tightly.
9. After all is completed, ferment at a temperature of 33-38 degrees to 2 times the size (about 40-60 minutes).
10. After the hair is finished, the surface is covered with a printing mold, and the surface is evenly sprinkled with flour with a flour sieve.
11. Preheat the oven for ten minutes, place the middle or lower middle, upper heat 200, lower heat 170, 14-16 minutes.
12. Preheat the oven for ten minutes, place the middle or lower middle, upper heat 200, lower heat 170, 14-16 minutes.
13. Take a look, the milk is rich, soft and delicious.
Tips:1. The oven time and temperature can be adjusted flexibly according to your own situation. 2. The fermentation temperature is best to be below 40 degrees and ensure a certain humidity, the lower the temperature, the longer the fermentation time, too high will kill the yeast. 3. The bread can be frozen if you can't finish it, but don't refrigerate it otherwise the water will be lost. 4. If there is no yeast liquid, add 2 grams of yeast 40 pieces of water and 5 grams of sugar.
