1. Pour the ingredients except butter, raisins, and cooked sesame seeds into the bucket of the bread machine in turn, followed by ice milk, salt, white sugar (put a corner of each), high-gluten flour, rye flour, and dry yeast. Start the dough mixing program, 15 About minutes.
2. Put in 10g of butter and knead for about 15 minutes, then take out the dough and add the remaining butter to knead evenly.
3. After kneading the hands evenly, just take out a small piece of dough and you can easily pull out the hand mask!
4. Knead into a dough, cover with plastic wrap, and ferment at room temperature to about 2.5 times the size, which takes about an hour. The fermentation time depends on your own situation, and the fermentation effect is better at room temperature of 25 degrees. If the fermentation time is too long or the temperature is too high, the finished bread will smell like alcohol!
5. After the fermented dough, take out the air, divide it into three equal parts, round them in turn, cover with plastic wrap and proof for a quarter of an hour. You can sprinkle an appropriate amount of high-gluten flour on the kneading mat to prevent the dough from sticking.
6. After the proofed dough is exhausted, roll it out into a long tongue shape, sprinkle with about 10g of raisins, and then roll it up.
7. Put it in the oven again for the second fermentation at 35 degrees for about half an hour.
8. Take out the fermented bread embryo, lightly pat a layer of water, and then sprinkle with cooked white sesame and black sesame. You can also add other grains according to your preference. At the same time, preheat the oven at 190 degrees for 8 minutes.
9. Bake in the oven at 190 degrees for about 30 minutes. The finished product is out, the golden surface looks a little hard to the touch, but it is extremely soft when squeezed! Basically it is not very sweet, the sweetness of the raisins itself! A very healthy soft European bag!
Tips:The milk is refrigerated! Also, hand kneading must be even and elastic!
