Mexican Raisin Bread
by Dream peach
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. First, let’s cook the soup, take a small pot, add 100 grams of water, 20 grams of high-gluten flour, mix well, stir and cook on the stove over a low fire until it becomes a batter and it’s the soup. (The cooked soup is weighed out to 60 grams, and the remaining soup can be stored in the refrigerator to make bread for the second time)
2. Put all the ingredients in the main ingredient except butter, into the bread machine to start and the dough program to the end.
3. After kneading the dough, add butter softened at room temperature and continue to start the dough kneading process until the end. (Republic twice)
4. The kneaded dough is fermented to 2.5 times its original size.
5. Take out the fermented dough and knead it flat and let it vent, cover it tightly and let it rest for 10 minutes.
6. Prepare the right amount of dried raisins.
7. Roll out each loose dough and wrap it in appropriate amount of raisins.
8. Pinch and rub round.
9. Put each shaped raw dough into the baking pan. Put it into the oven to start the fermentation function for the second fermentation to double the size. (When fermenting, put a cup of warm water at the bottom to keep the fermentation at a humid temperature)
10. Wait for the fermentation time to make the Mexican sauce. Put all the ingredients in the Mexican sauce into a basin, mix and mix until there are no particles.
11. Put the prepared Mexican sauce into the piping bag for later use.
12. Take out the second-fried noodles, cut small holes in the piping bag, and squeeze the Mexican sauce on the surface of each noodles. Preheat the oven 180 degrees.
13. Squeeze the sauce and send it to the middle of the oven. Bake it at 180 degrees for 15 minutes and it will be out.
14. The finished product will be demoulded immediately.
15. Finished product.
