Wine-scented Cocoa Raisin Soft European Bag
1.
Soak the raisins in rum before making soft European buns and use them overnight
2.
Prepare the required materials
3.
Throw all the ingredients including butter, one piece into the bread machine, and the dough mixing function, and it’s enough.
4.
Take the dough out, put it on the kneading mat, knead slightly evenly
5.
Put it in a basin to ferment and cover it with a damp cloth
6.
It takes about 50 minutes to ferment to 1.5 times the size
7.
Then put it on the kneading mat, ventilate and knead, relax for 10 minutes
8.
When loosening the dough, use a flour sieve to evenly dry the flour into the fermentation basket, as evenly as possible
9.
Put the smooth side of the dough in the direction of the grain of the fermentation basket, and it will take about 100 minutes to ferment to double the size.
10.
Buckle the dough in the baking pan
11.
Use a knife to make a cross on the bread and bake at 180 degrees for 35 minutes. Cover with tin foil on the 30th minute.
12.
My Ou Bao does not have tin foil, so the surface is a bit dark. Ou Bao has lower calories and low sweetness, so it is suitable for eating such a simple Ou Bao with jam. Give it a try.
Tips:
The making process of this European bag is very simple. There is no need to knead out the glove film or the like, let alone the post-oil method. Just throw the butter and other materials into the bread bucket and mix well. It feels not very convenient. That is, the fermentation time will be longer. The calories of the European buns are relatively low and the sweetness is lower, so it is suitable for eating with jam. The cocoa buns have a stronger taste and rougher structure, which is suitable for people who like to eat chewy. Eat, if you like toast soft like cotton, this one is not suitable
