Crown Bread
1.
Prepare the ingredients you need
2.
Soak the raisins in warm water in advance.
3.
Take out the mixing bucket of the chef's machine (you can use an ordinary pot if you knead by hand), add the eggs, and pour the leftover rice porridge into it.
4.
Continue to add salt, sugar (placed diagonally), cold milk or cold water, bread flour or high-gluten flour, yeast (corn oil will be added later), put it back in the cook machine, turn on the 1st gear and stir evenly and change to 3rd gear for kneading. After about 8 minutes, check the state of the dough. When it is soft and delicate, add corn oil and continue mixing for 8 minutes (the length of time depends on the power of the cooker). At this time, the state of the dough is almost ready for film.
5.
Take out the dough and place it on the kneading mat. Sprinkle some flour on the kneading mat to prevent sticking. Dry the soaked raisins with kitchen paper towels, put them in the dough, and knead them well.
6.
Knead all the raisins into the dough. It is recommended to knead the dough by hand. It is not recommended to knead the dough with a chef's machine. If you are not careful, you will over-knead the dough.
7.
Cover with plastic wrap and let it stand for 10 minutes, then divide into 2 parts, and then divide each part into 6 or 8 parts equally, round and put into the mold. I used a 6-inch chiffon mold and made 2 crown breads in total.
8.
Put it in a warm place and ferment until the mold is 8 minutes full, then you can go to preheat the oven.
9.
Once the oven is preheated, put it into the oven and bake at 180 degrees for 25 minutes.
10.
The crown bread is ready, regardless of the leftover white rice porridge, but the bread is super soft, white and tender, and you want to eat it at first glance. It tastes most delicious when you tear it with your hands, one by one, delicate and soft. My son likes it. He just ate half of it by himself.
