Raisin Bread

Name: Raisin Bread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 5g Dry yeast; 40g Powdered sugar; 5g Refined salt; 140ml Fresh milk; 1 piece egg; 25g Corn germ oil; 60g raisin; Some Cointreau Orange Wine

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Due to a business trip, the late trial report has just been written, I apologize! In general, this COUSS cook machine is relatively easy to use, but the dough stick is slightly thinner, and it rotates a little farther away from the cooking bowl. Generally, the softer dough is not easy to scrape and stick to the bowl, but it is hard. It's okay when it's dough.
Also, the motor is easy to heat up. I think it will malfunction after a long time. However, it has not undergone in-depth experiments. I only used it for 30 minutes for the longest time. The reason why I raised this point is based on the previous home. The motors burned out after using the two cooking machines for about a year. At first, they were hot for more than five minutes, and the motors burned out over time.
Other parts are easy to use, especially the whole egg whipping will be passed quickly. It is a better machine for making cakes.
Let’s start with bread for the first item today. The method of this "raisin bread" is as follows;"

Ingredients

Raisin Bread

1. Soak the raisins in Cointreau until soft and set aside.

2. Pour the powdered sugar, yeast and salt into the flour and mix well.

3. Sift the mixed dry powder through a sieve.

4. Fix the cooking bowl under the machine, pour the fat and stir evenly with the dough stick.

5. Then add 1 egg and stir well to make it into particles.

6. Pour fresh milk into the cooking bowl to mix the noodles.

7. During mixing, use the rubber surface to scrape the wet surface on the wall of the basin twice, so that the dough can be formed faster, and it takes about 20 minutes for the dough to form.

8. The dough is very strong at this time.

9. After the dough is combined, remove the cooking bowl and cover it with plastic wrap for basic fermentation.

10. Prove the dough until it is twice and a half large.

11. Then take it out on the chopping board and press it to drain the air inside.

12. After the dough has been evacuated, the dough will be reunited for 15 minutes.

13. Then use a rolling pin to roll out the front and back ends from the middle of the dough, and roll the dough to a thickness of 1 cm.

14. Sprinkle the soaked wine-stained raisins evenly on the top and press the raisins flat with the palm of your hand.

15. Roll up from one end of the dough.

16. After rolling, put the interface down into the toast mold.

17. Cover the mold with plastic wrap and put it in the oven at a constant temperature of 35 degrees for final fermentation.

18. When the bread dough is fermented and expanded to three times its size, take it out and remove the plastic wrap.

19. Spread egg liquid on the epidermis.

20. Preheat the oven and adjust it to 170 degrees, put the mold into the middle and lower shelf of the oven again, and bake for about 30-35 minutes before it is out of the oven.

21. Put the baked bread mold on the drying rack.

22. Let it cool to slice, and the operation is now complete.

Tips:
use tools;

COUSS cook machine, 35L oven, rolling pin, plastic scraper panel, egg brush, toast mold

Baking requirements;

Heat up and down at 170 degrees, put the baking tray on the middle and lower racks in the oven, and bake for 30-35 minutes.

Bread characteristics: strong aroma, soft fiber, slightly sweet taste and slightly wine aroma.

Tips;

1. When mixing the noodles with the machine, be sure to stir until the basin is soft and firm. It takes about 20-30 minutes. At the initial stage, the dough will be very sticky. You need to scrape the basin twice with the noodles. After the gluten, it will not stick to the basin. It is soft and easy to use.

2. When soaking raisins, if you don’t have Cointreau, you can use sweet-scented osmanthus wine or rum. If these wines are not soaked in warm water, you should use butter in the bread, otherwise the aroma will not be enough and the taste will be great. discount.

3. The egg liquid should not be spread too thickly, otherwise the early color will scorch the skin of the bread, but the inside is still immature. This method can be solved by covering it with a piece of tin foil or a small piece of baking cloth, or There are many ways to turn down the heat.

The "Raisin Bread" made by using the COUSS chef's machine to knead the noodles of the big stir-fry spoon is ready. It saves the laborious process of kneading the noodles. The effect is very good, for your reference!