Peanut Butter Raisin Bread
1.
Except the butter, put all the ingredients in the mixing tank, whipped at the min level for 1 minute, turn to level 3 and whipped for 2 minutes, add the butter, whipped at the min level for 1 minute, turn to the 3 level and beat for 12 minutes, knead until the film comes out , The dough is covered with plastic wrap and fermented in a fermentation environment (28℃) for 50 minutes
2.
After the dough is fermented, it is divided into 9 noodles, vented and rounded, and relaxed for 15 minutes
3.
After the relaxation is complete, roll out a long oval dough slice, cut three times in the middle, and sprinkle an appropriate amount of raisins
4.
Roll up from top to bottom, close the mouth tightly, put the dough into the non-stick baking pan
5.
Cover with plastic wrap and put it in the oven to ferment the environment (35℃)
6.
After fermentation for about 60 minutes, brush the surface with whole egg liquid
7.
Put it into the preheated COUSS oven, heat up to 170 degrees, lower the heat to 180 degrees, and bake the lower layer for 25 minutes (or the lower level of the ordinary oven at 180 degrees, and the upper and lower fire for 25 minutes). After the color is satisfied, you need to cover with tin foil and take it out immediately. Take off the mold and let it cool, then put it in a bag and keep it sealed.
