1. Prepare all the ingredients. First, make the soup dough, weigh 20g high-gluten flour and 100ml water.
2. Pour all the flour and water into the small milk pot and stir until the flour particles are invisible.
3. Heat the batter on a low heat and simmer the batter into a thin paste. Stir it with chopsticks from time to time until there are obvious lines on the surface of the batter. At this time, the soup is ready, let cool and set aside.
4. First put 270g of high-gluten flour, 40g of fine sugar, 3g of fine salt and 4g of yeast powder into the kneading bucket of the bread machine.
5. Then pour 80ml of pure milk, eggs and 90g of soup into the bread bucket
6. Start the bread machine and knead the dough until it is smooth and the thicker film can be pulled out, then put in the previously softened butter.
7. Continue the "kneading" process to knead the dough until it can pull out a thin and non-breakable film. To make cooking bread, you don't need to knead out the glove film like toast.
8. The raisins should be soaked in clean water for a while in advance, then take them out and drain the water, or use a kitchen towel to absorb the water on the surface. Put all the dried raisins into the bread bucket.
9. Start the kneading program again, two or three minutes, and knead the raisins into the dough. Then cover it with plastic wrap or a damp cloth for the first fermentation.
10. Ferment the dough to twice its size, dip your fingers in a little dry flour, and poke them into the dough. After you take out your fingers, the dough does not collapse or shrink, indicating that the fermentation is complete.
11. Take out the fermented dough, put it on the kneading pad, and gently press to exhaust.
12. Divide the dough into 20 equal pieces of small dough, round each piece of dough separately, then find a large lid, cover the dough, and let it rest for about 10 minutes.
13. Round the dough again and place it in a non-stick baking pan. Ordinary bakeware needs to be covered with a layer of greased paper to prevent sticking.
14. Put the baking tray into the oven, the oven does not need to be turned on, and ferment in a confined space.
15. After the fermentation is complete, take it out, brush a thin layer of whole egg liquid on the surface, and then sprinkle the crumbs on the surface. The crumbs are made by mixing and kneading 15g softened butter, 30g low-gluten flour, and 15g powdered sugar. Unused crumbs can be stored in the refrigerator.
16. The oven is preheated by 190 degrees in advance. After the preheating is completed, put the baking pan in the middle and lower layer of the oven, and set the upper and lower fire temperature to 180 degrees for 25-30 minutes. After the bread is colored, it should be covered with tin foil to prevent the surface color from being too dark.
17. After the baking is over, take the bread out, demould, and let cool.
Tips:1. The baking time and temperature should be adjusted appropriately according to the performance of your own oven.
2. The raisins should be soaked and drained before use. It can also be replaced with dried cranberries and other dried fruits according to personal taste.
