Raisin Almond Bread
1.
Slice 100 grams of butter and let it soften at room temperature for later use; Put 75 grams of almonds in the oven and bake at 180 degrees for about 8 minutes, toast the aroma, and cool; Put 30 grams of almonds and 40 grams of fine sugar into a food processor and grind them into powder. Make almond frosting for later use; the remaining 45 grams of almonds are chopped; the raisins are soaked in white wine for more than 1 day, and the water is drained; mix the high-gluten flour, eggs, almond powder, yeast, salt, cinnamon powder, milk powder, and water Knead into a dough, knead out the tendons, add butter, and continue to knead until the expansion stage of the film can be pulled out
2.
Cover with plastic wrap and leave it at about 28 degrees to ferment to 2.5 times its size; vent the fermented dough, add raisins and chopped almonds, knead it evenly, divide it into two equal parts, spheronize, and ferment at room temperature for 15 minutes; shape it into a circle. Put it into the baking tray, the temperature is 38 degrees, and the humidity is above 85% for the final fermentation; after the fermentation reaches 2 times the size, it can be put into the preheated oven for roasting. 170 degrees, 30 minutes (bake until the surface becomes light brown. Please adjust the temperature and time according to the respective oven); after baking, apply a layer of melted butter on the surface to moisturize; sprinkle with powdered sugar, serve
Tips:
1. If you have 100% pure almond flour, you can omit the step of grinding almond powder and directly use 30 grams of almond powder + 40 grams of sugar instead;
2. This bread has a high fat content. The dough will be very thin when the butter is first added, don't worry, continue to knead the dough will slowly shape;
3. Raisins and almonds should actually be added after kneading the dough into the expansion stage. I forgot about it, so I added it after the basic fermentation is complete.
