Raisin Brown Sugar Soft European
1.
32g brown sugar is melted with 210g warm water. What I use here is lumpy brown sugar, but it doesn’t matter, no matter what shape it is, just choose what you like.
2.
Weigh 400g high-gluten flour, 6g high-sugar-tolerant yeast, and 6g salt.
3.
Add the freshly made brown sugar water and knead it into a dough.
4.
Knead and knead and knead until you can roughly pull the film apart.
5.
Add 44g butter and continue to knead.
6.
At this stage, the thin film can be stretched, and it is not easy to break.
7.
Add raisins that have been soaked in clean water in advance and dried on the surface. The amount is not that fixed, so you can add more if you like. I put a lot! Hahaha!
8.
Knead it evenly, round it up and put it in a basin, cover with plastic wrap and ferment in a warm place.
9.
Send to 2.5 times the size. Recently, Qiuhuo, the temperature in Xi'an has been high, so I would like to call it quick!
10.
Sprinkle a little hand powder on the chopping board, take out the dough, and gently exhaust.
11.
Roughly divided into two parts.
12.
Take one portion and squash, stretch it out. I'm lazy to have cancer, you can make it beautiful with a rolling pin.
13.
Roll it up and put it into a greased baking pan to wait for the second fermentation. Actually, when I saw this photo, I regretted it, why didn’t I get plastic surgery...
14.
Send it out! so fat! It is still about 2.5 times the size.
15.
Sift dry flour on the surface. The flour in this step is extra!
16.
Cut. Mine is so ugly. Then put it into the 180° preheated oven, the middle layer, and it will be ready in about 25 minutes!
17.
Out of the oven! They are all big fat guys!
18.
Don't look at it ugly, but it's so soft!
