1. Soak the raisins with rum the night before making the bag
2. Put 300 grams of flour in the bowl of the mixer, add 50 grams of caster sugar, 1/2 teaspoon of salt, 1 teaspoon of baker’s yeast, 20 grams of milk powder, 80 grams of ice water, 60 grams of yogurt, and 60 grams of egg yolk. Dough, then slice 50 grams of unsalted butter into the dough and stir
3. When mixing the dough, you can pull a small piece of dough with your hands and make it into a thin film.
4. Move the dough into a large oiled bowl and seal the surface with a film, leave it in a warm environment to ferment for 90 minutes. During the bread fermenting time, we can make crumbs. Use a bowl and put 25 grams of unsalted butter. , 20 grams of powdered sugar, 25 grams of low-gluten flour, stir into a dough and put in the refrigerator
5. When the time is up, take out the dough, rub it with your hands, shake a few times to remove the bubbles, rub in the strained raisins in 3~4 times, invert the top of the dough with a bowl, do not let the dough air dry, and then let it sit for 15 minutes
6. Roll the dough into a long strip, about 25-27 inches, roll it up and place it in an oiled mold on the inner wall, cover it with a film, and leave it to rise in a warm environment for another 30 minutes
7. After the dough is fermented again, take out the crumbs from the refrigerator and mix, take a radish with holes to rub
8. Put the puff pastry mixture on top and rub it so that the puff pastry is evenly spread in the dough
9. Put it in a preheated oven, 400~425°F, for about 45 minutes, let it cool a little after baking, peel off the film, and cut into slices for consumption
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Tips:1. Because there is more egg yolk in the dough than ordinary bread, it is sticky, so use ice water to mix the dough to reduce its stickiness;
2. Add butter to the dough and stir until it can pull out a large film;
3. If Rum is not available at home, you can use wine instead;
4. The heating degree of various ovens is often different from the theoretical heating degree, so pay attention to adjusting the temperature when baking. It is really unsure. The temperature can be lower and the baking time will be longer;
5. This is a large bread, not divided into groups, so the surface will burn if it is baked for too long, so when the color of the bread surface is enough, you can cover the surface with tin foil and bake it.
