Raisin Buns
1.
For the production of medium-type dough, mix the water with high-sugar-tolerant yeast powder, pour in bread flour, knead the dough, and put it in a basin to ferment for about 10 hours in the refrigerator.
2.
The raw materials of the main dough: medium type dough, milk powder, bread flour, sugar, butter, salt, eggs, raisins.
3.
Put the medium kind of dough, sugar, bread powder, milk powder, and eggs into the bread bucket, and start the kneading program.
4.
When the flour forms a dough, add salt and continue to knead the dough.
5.
When the dough can pull out a thicker film, add butter and continue kneading.
6.
When the dough becomes very smooth and a strong film can be pulled out, it is taken out of the bread bucket, rounded, placed in a basin, covered with plastic wrap, and fermented at room temperature.
7.
This is the time to process the raisins. Wash and soak the raisins. After they are soft, drain the water for later use.
8.
When the dough has risen to twice its size, move it to the panel and knead to exhaust.
9.
Divide the large dough into 20 small doughs and knead them round, and let stand for 10 minutes.
10.
Take out a small dough, roll the dough into a round or oval shape with a rolling pin, and spread the raisins evenly on the dough.
11.
Fold the noodles from the upper part to the middle, the lower part to the middle, and then fold the two sides to the middle, and finally pinch the closing part with a tiger's mouth and arrange it into a circle.
12.
Place the dough in reverse, and do the same for the rest of the small dough.
13.
The prepared bread dough is arranged in a baking tray and put in the oven to ferment with a fermentation stall.
14.
Ferment to twice the size, take out the egg wash, preheat the oven to 170 degrees and lower the heat to 170 degrees. After preheating is complete, put the baking tray into the oven.
15.
Heat up and down at 170 degrees, bake for 27 minutes, take out and let cool before serving.
16.
The delicious raisin bun is ready.
Tips:
1. The temperature setting of the oven should be set according to the characteristics of your own oven. I use the ACA North American oven.
2. The amount of liquid added should be determined according to the water absorption of the flour used.
3. The baking pan I use is an 11-inch learn-to-cook non-stick square baking pan.
4. The amount of white sugar in the formula is not high, and it is not very sweet to eat. If you like sweet ones, you can slightly increase the amount of white sugar.
5. Before using the raisins, wash and soak them. After the raisins are soft, drain the water or wipe them with kitchen paper.
