Raisin Buns

Name: Raisin Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Plain flour; 150g Old face; 20g Sugar; a little salt; 25g Soy milk powder; 55g milk; 10g butter

by 76 Little Dragon Girl

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Speaking of receiving the mold of the Chinese zodiac, I thought, what should I do? It was originally a cake mold, but we were bothered by egg-beating, and we were afraid that it would not be good. As a result, we have today’s bun. The taste is superb, but the pattern is not obvious, which made me take a bit of a blow, and PP didn't take it seriously. I'm sorry everyone.

Try again next time!

The method this time is to learn from Yao's mother's method of making wood bread. I used a piece of old noodles left over last time. It basically didn't ferment, but it took a little longer to bake it. I didn't expect it tasted great. "

Ingredients

100g Plain Flour
150g Old Face
20g Sugar
a little Salt
25g Soy Milk Powder
55g Milk
10g Butter

Raisin Buns

1. 100g plain flour, 150g old noodles, 20g sugar, a little salt, 25g soy milk powder, 55g milk, 10g butter, appropriate amount of raisins, soak in warm water, softly drain and set aside (I use wolfberry wine to soak).

2. All ingredients except butter are mixed and kneaded into a dough.

3. Add butter.

4. Knead into a smooth dough and let it sit for 30 minutes. There is no need to knead out the film this time, which is easier.

5. Roll the dough into a rectangle.

6. Three discounts once.

7. To make the noodles smooth and chewy.

8. Roll into a cylinder.

9. Divide into 12 equal parts.

10. Round and relax for 15 minutes.

11. Take a medicament and press it flat, and press it slightly thinner around it.

12. Pack raisins (about 20 pieces).

13. Wrap the stuffing with tiger's mouth.

14. Close the bag into a circle.

15. Put it into the oiled mold.

16. The second fermentation is about 90 minutes (because there is no basic fermentation, this time I will send it longer, but it will not get much), put it in the preheated oven, 155 degrees for 18 minutes (I put the baking tray in the middle and lower layer and bake 10 Minutes, in order to make the bottom part easy to demould and color, I didn't expect the effect is not good, so next time I will put the middle layer.

17. Once it's baked, it will be removed from the mold while it is hot. It is very hot. You can wait for a few minutes to take it off.

18. Keep it cool and airtight on the grilling net.

19. 555... just the shape is not obvious.

Tips:
1. The bread of any recipe can be used as old noodles after being basically fermented and frozen.

2. The soy milk powder I use can be replaced with milk powder or flour.

3. This bread has a real taste, sweet and delicious, and is still different from the taste of scones and bagels. Friends who like soft bread can save the three steps of 4, 5, and 6, and the second fermentation can be doubled. .