Whole Wheat Raisins
1.
First make the soup: pour 40 grams of high-gluten flour into 200 grams of water and stir evenly. Stir continuously over a small fire to form a translucent shape, and let it dry until it is warm and not hot for use.
2.
Pour high-gluten flour, whole-wheat flour, all the soup in the mixing bucket, and add salt.
3.
Melt the yeast powder with warm water (within the amount) and pour it into the mixing bucket.
4.
Add the remaining water to start mixing the noodles. (Reserve about 20 grams of water and add as appropriate, depending on the state of the dough.) Start at low speed and then high speed, and mix into dough. (No need to pull out the membrane, just form a group)
5.
Cover with plastic wrap and place in a warm place to start the first fermentation. (About 90 minutes)
6.
Ferment to double the size.
7.
The dough is evenly divided into 4 small pieces and rounded.
8.
Roll into a round dough piece, thin the end (good for sealing)
9.
Spread the raisins and black currants soaked in advance, and press them lightly.
10.
From top to bottom, roll both ends while retracting inward, and arrange them into a circle.
11.
Prepare them one by one and put them in the baking tray. Cover with plastic wrap and start the second fermentation. (About 40 minutes)
12.
Ferment to slightly larger.
13.
Sift a thin layer of dry flour.
14.
Use a sharp blade to cut out the pattern you like.
15.
Preheat the oven in advance: up to 185°C, down to 175°C, and bake for 30 minutes.
16.
Finished picture.
17.
The tissue is very soft when cut open, and the sweetness of raisins is just right for the overall sweetness.
18.
No oil, no sugar, no burden on health.
19.
Finished picture.
Tips:
Please adjust the temperature of different ovens appropriately. The soup type method can make the bread not easy to age, soft and delicious. Raisins can also be replaced with your favorite fillings, high-gluten flour: golden like high-gluten wheat flour. Whole wheat flour: Farmer's slow whole wheat flour. ACA chef machine: ASM-PE1210A (model)
