The Magical Use of Leftover Beer "wine-stained Raisin Buns"

The Magical Use of Leftover Beer "wine-stained Raisin Buns"

1. Pour an appropriate amount of Cointreau into the raisins, soak for two hours and set aside.

2. Put dry yeast, caster sugar, whole milk powder and salt into the flour and mix well.

3. Then add a whole egg and mix well.

4. Finally, use beer and make dough.

5. After the dough is made up, knead repeatedly. When the dough becomes more tough, start adding butter. The method is to press the dough into a cake shape, and then cut the butter into small particles and place it on the flat cake.

6. Use your hands to fold the noodles left and right back and forth to wrap the butter.

7. Then flatten the dough again and fold and knead repeatedly until the butter and dough are fully integrated.

8. Finally, knead the dough until it is smooth, smooth, and full of strength, and then relax the dough again for 5 minutes.

9. After the dough relaxes for a while, press it down with your hands, then take out the soaked raisins and drain them and place them on the dough.

10. Fold and knead the dough repeatedly, the raisins are evenly spread in the dough and knead evenly.

11. Reunite the dough mixed with raisins and knead it into a steel pot, cover it with plastic wrap and begin basic fermentation.

12. Keep the temperature at 28-32 degrees and ferment for 1 hour, and the dough can be taken out when it expands to twice and a half large.

13. Put the fermented dough on the chopping board and flatten the air inside.

14. Then divide it. If the volume of the oven is small, it can be divided into two for baking. The half of the dough that has not been made is wrapped in plastic wrap and placed in the refrigerator for temporary storage.

15. Roll the other half of the dough into a long strip and pull it into ten dough pieces.

16. Knead the noodles back and forth with your thumbs to reunite.

17. Roll the dough pieces one by one into strips, roll them up and put them in a baking pan.

18. Put the baking tray into the oven to modulate the fermentation gear for the final fermentation.

19. When the dough is fermented and expanded to twice and a half, take it out, and smear the final fermented bread dough with egg liquid.

20. Adjust the temperature of the oven to 180 degrees, and then put the baking tray in the oven for baking.

21. It takes about 15-18 minutes to bake the bread until golden brown, and the first batch of bread is ready.

Tips:

The characteristics of this bread: beautiful skin color, fluffy and soft bread, rich wheat aroma and slight sweetness.



Tips;

1. Use high-gluten flour or strong flour for flour. The dough should be slightly softer, and the dough should be kneaded for a longer period of time until the dough is full of strength.

2. The shape of the bread can be free, just make it according to your own imagination and design.

3. Since the homemade bread does not add any preservatives, flour improvers, softeners and other food additives that are not beneficial to the human body, the bread will harden quickly if it is not sealed and stored in time after it is cooled. How to preserve the final storage method in the process, and the shelf life of constant temperature storage should not exceed three days.



The two "wine-stained raisin buns" of the big stir-fry spoon are ready for your reference!