Milk Grape Hass-aca E43a Trial Report (2)
1.
All the ingredients except butter are put into the bread machine.
2.
Select the kneading function for 10 minutes.
3.
At this time, soak the raisins first.
4.
After kneading, add butter, continue to knead for 10 minutes, and then pull out the thick film of the dough.
5.
Take out the dough, knead it and put it in a container, cover it with plastic wrap for the first fermentation.
6.
It takes about 50 minutes to ferment at 28-30 degrees to approximately double its size.
7.
Divide the dough into four equal parts.
8.
Respectively spheronize and let stand for 10 minutes.
9.
Roll out the dough into a tongue shape.
10.
Finish the shape after turning it over.
11.
Spread dried raisins.
12.
Roll from top to bottom, pinch tightly and close into an olive shape.
13.
Place it closed down.
14.
Put it in the baking tray.
15.
Move it into the fermentation tank and ferment at 35°C for 30 minutes to twice the size.
16.
Use the blade to make three longitudinal cuts and spray a layer of milk on the surface.
17.
Sprinkle a layer of coarse granulated sugar at the end.
18.
Move into the preheated ATO-E43A middle layer and bake at 170 degrees for 20 minutes.
19.
Take it out and let cool immediately after baking.
20.
Finished picture.
21.
Finished picture.
Tips:
1. The kneading time should be determined according to the performance of the machine and the state of the dough, and should not be blindly followed.
2. The fermentation time should be adjusted according to the fermentation state of the dough.
3. It must be completely cooled down to keep it sealed, otherwise the sugar on the surface will be damp and melt.
4. The baking time and temperature are for reference only, and should be adjusted according to the oven performance and baking habits.
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