1. Proof: Use 3 eggs, 10 grams of raisins and appropriate amount of dry yeast powder to make the dough. Without adding water, 200 grams of flour. Use another half cup of water and the remaining dry flour.
2. It's summer, and it's very fast at normal room temperature, and the dough will rise in 1 hour.
3. Knead the dough evenly. Place it on the baking tray 2 times to proof the dough. When the oven is preheating, put the pasta into the oven. The bread will be fluffy.
4. After the oven is preheated, start timing. Bake at 180 degrees for 20 minutes. The bread is baked in the middle layer, with the same fire power up and down. Don't leave while toasting. When the color is darker, turn off the heat. Use preheat to continue roasting.
5. This time the bread is big, so it will take longer. Master the heat according to the actual situation.
Tips:My oven is relatively backward, so I have to watch it. Mastering the temperature is the main basic skill. We all accumulate experience in practice.
