Raisin Brown Sugar Soft European
1.
Weigh the ingredients and set aside.
2.
Add an appropriate amount of water to the warm (in the amount) and pour into the brown sugar and yeast powder respectively, stir to melt.
3.
Pour the yeast powder water into the flour.
4.
Pour the brown sugar water.
5.
Press the button to start kneading, while adding the remaining water.
6.
Add salt after mixing into lumps.
7.
After mixing into dough, cover with plastic wrap and leave to ferment in a warm place to double its size. (One fermentation takes about 90 minutes)
8.
Use the fermentation space to wash the raisins and blackcurrants.
9.
After soaking in cold water to soften and expand, drain the water and set aside.
10.
Dip your fingers with dry flour and prick holes in the middle of the dough. It will ferment without shrinking or collapsing.
11.
Put the dough on the mat and divide it into 100g small doses, vent and round.
12.
Roll out the dough into a long strip, and use your finger to press a thin spot on the bottom edge.
13.
Spread the raisins and tap it a few times.
14.
Roll up from top to bottom, while rolling the ends while retracting inward.
15.
Put it down and roll it into an oval shape.
16.
Brush the surface with a thin layer of edible oil, and place them in the baking tray in turn.
17.
Fermentation again becomes slightly larger. (The second fermentation takes about 30-40 minutes)
18.
Use a sharp blade to cut out the pattern you like.
19.
UKOEO Mammoth Smart Hot Air Stove oven preheat in advance: 175 degrees, bake for 20 minutes.
20.
Time is up~~The bread is out~~
21.
Finished picture.
22.
Sweet but not greasy.
23.
The organization is soft.
24.
Rich taste!
25.
No added health!
Tips:
The dosage of ingredients can be adjusted appropriately according to personal needs. Different brands of flour have slightly different water absorption. It is recommended to reserve about 15 grams of water first, and add it appropriately depending on the state of the dough. The dough does not need to be kneaded out of the glove film, the finished product is still soft and delicious! As the fermentation time varies with seasonal room temperature, please observe the state of the dough frequently to avoid over-spreading. The recipe used is: UKOEO HBD-802 cook machine, UKOEO mammoth smart hot air stove, model E6050, super large capacity 60 liters. The four layers can be baked at the same time, and the coloring is particularly uniform, which is very suitable for commercial or private baking.
