1. Pour 108 grams of water into the bucket of the bread machine, pour 179 grams of high-gluten flour, and pour 3 grams of yeast powder on top of the flour
2. Start the kneading function of the bread machine for 15 minutes, knead it into a smooth dough, cover the lid of the bread machine, and ferment at room temperature to 4 times its size
3. Add all the ingredients in the main dough, do not put all the water in at once, because different flours have different water absorption, so the amount of water should be increased or decreased according to the actual situation of the dough.
4. Start the kneading function for 30 minutes and add softened butter in the middle. After kneading is complete, take a small piece of dough and pull out the tough film.
5. Round dough
6. Cover with plastic wrap and relax for 30 minutes
7. Weigh and divide into three equal parts, round, cover with plastic wrap and relax for 15 minutes
8. Take one part of the dough, flatten it, and roll it out with a rolling pin
9. Put raisins on one end
10. Fold the dough in half and roll it into an oval shape with a rolling pin
11. Cut into three
12. Braided and squeezed tightly
13. Roll up the braid and make it into a hydrangea shape
14. Make three hydrangeas and put them in the toast box
15. Put it in the oven, put a bowl of hot water next to it, turn on the fermentation gear
16. Take out the dough and hot water when fermented to nine minutes full, and preheat the oven to 190 degrees; brush a layer of egg liquid on the dough, put it in the baking tray, put it into the oven, lower level, 190 degrees, up and down, 35-40 minutes. After ten minutes, I saw that the toast was colored and covered with tin foil to prevent it from being burnt.
