1. Weigh all the ingredients, except for the butter, pour into the powder bowl, and add the milk in portions.
2. Mix and knead into a dough.
3. Check that the dough is slightly sticky.
4. Knead until the surface becomes smooth.
5. Knead the dough into a strip, fold the ends in half and continue to knead, the purpose is to smooth the tendons. (Adjust the order of the gluten protein in the dough so that the messy protein molecules are arranged into a long chain.)
6. Take a small piece of dough for about 20 minutes and check if the rougher film can be spread out. (If you stretch it a little thinly, you will get many cracks, so you can add butter)
7. Put the butter in, continue to knead the dough repeatedly and fold it in half.
8. About 5 minutes the dough becomes smooth and full of elasticity. Check whether the dough can form a film. (At this time, the film continues to stretch and rupture the hole in an irregular shape, rather than a smooth circle, that is, it reaches the expansion stage)
9. Wrap the dough in plastic wrap for the first fermentation.
10. Ferment the dough to twice its original size, and gently squeeze the dough to remove air bubbles.
11. Take out the dough and divide it into the required number of portions; round it and leave it for 15 minutes.
12. Roll the dough out into long strips, sprinkle with wine-soaked raisins, fold in half and gently press.
13. Arrange into the baking tray for the final fermentation to about 2 times, about 35 minutes.
14. Take it out after fermentation, and brush a layer of egg liquid on the surface.
15. Preheat the oven at 180 degrees, the middle and lower layers, for 15 minutes, and bake it until it is colored.
Tips:1. The process of using mechanical kneading is roughly the same as pure manual kneading. The same method can be used to detect the film of the dough.
2. When kneading the dough, don't knead it randomly, knead the dough repeatedly, adjust the order of gluten and protein in the dough, and knead the dough to save effort and time.
3. Criteria for judging whether the dough fermentation is completed: the dough is fermented to 2-2.5 times its original size. Dip your fingers in flour and poke a hole on the top of the dough. The hole inserted does not collapse or shrink. It will leave as it is. carry out.
