Ugly Bug Bread and Raisin Bread

Name: Ugly Bug Bread and Raisin Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1.5 cups fresh cream; 1/4 cup milk; 1/2 egg; 2 teaspoons yeast; 1/4 cup Sugar; 1 teaspoon salt

by elmonte

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

The day before yesterday I planned to go skiing in the snowy mountains, but when I went up to mid-levels, I encountered a big traffic jam. The people who went down told me that there was no snow on the mountain and the road was closed, so I had to go home. The children were disappointed, so they had to tell them to go to the zoo the next day, and the two little people were happy. I quickly toasted the bread in the evening and prepared things so that I could set off early in the morning. I left half a box of whipped cream when I made the cake last time, which was used to make bread. The bread made was very soft and full of milk flavor. "

Ingredients

1.5 cups Fresh Cream
1/4 cup Milk

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1/2 Egg

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2 teaspoons Yeast
1/4 cup Sugar

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1 teaspoon Salt

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Ugly Bug Bread and Raisin Bread

1. Put all the ingredients into the bread machine. Knead the dough according to the kneading procedure until it is finished, and ferment to 2 times the size.

2. Take out the dough and press to exhaust, divide into 2 portions, cover with plastic wrap and relax for 15 minutes.

3. Take a piece of dough and divide it into 5 portions, round and relax for 10 minutes to make insect bread.

4. Roll out the dough into a strip, and put red bean paste on one side.

5. Roll up the red bean paste, pinch both ends, and cut small strips with a knife on the other side.

6. Roll it up and the strips are like insects on top of the dough. (I made it so ugly.) Put it on the baking tray, leaving space between the breads.

7. Divide the other dough into 9 equal portions and let them rest for 10 minutes to make raisin bread.

8. Roll out the small dough and sprinkle with raisins.

9. Roll up, round, and place in a baking dish.

10. Put the finished bread in the oven for secondary fermentation. (I usually preheat the oven at about 30C, put 2 bowls of boiling water in the oven to keep the humidity, and ferment for about 40 minutes to double the size.)