raisin bread

Family | | 2 views

Duration: 60 minutes or more

Raisin pan

The raisin pan of the huwahuwa cloth where butter flavor is effective securely! Because also the raisin has entered fully, it is suitsupan where also natural sweetness is felt.Don’t you think? by all means, in the snack, please try making in breakfast!

Material of raisin pan (equivalent of 6)

Material of raisin pan
Powerful powder 200g
Dry yeast 4g
Sugar 10g
Salt 3g
Skim milk 10g
No salt butter 16g
Egg 30g
Water 100g
Raisin 70g


One procedure of making the raisin pan

The preliminary arrangements are done

1: The preliminary arrangements are done

The raisin 30 minutes, is dampened in 3% brine, coating of the raisin is removed.

Don’t you think? cloth it is dense, the ru

2: You insert the material in the bowl, mix

The powerful powder, the yeast, you insert the sugar, the salt and the skim milk in the bowl and mix at a stroke.This time, as for the salt and the yeast in order not to adjoin, you will pay attention.

3: The training water is added

Including the training water (= whole egg water), furthermore it keeps mixing.

4: It is dense don’t you think? the ru

When are settled is a powder and training water, don’t you think? it puts out cloth to the stand, is dense the te it goes.In order to move the both hands alternately, to apply weight, to push on front and back and to put out don’t you think? it is dense, the te it goes.Please designate 2 minutes as standard.

5: The oil and fat l is added

spread the dough a little, place the unsalted butter there, will continue to wrap around in the kneaded. knead until the familiar argument that unsalted butter.

6: add the raisins

once the dough is familiar unsalted butter, in addition the moisture raisins took the firm, we will in the kneaded.

7: slammed to the

when you are finished kneading, the units slammed several times. gently, using the snap of the wrist slammed, you fold the other side from the front. repeat it several times, you prepare a smooth surface of the fabric.

8: check to gluten

to determine whether enough was kneaded check gluten to the.

9: round the dough

rounding the dough goes into the fermentation.

primary fermentation

10: to the primary fermentation

put the dough in a bowl thinly painted oils and fats, you then wrap the primary fermentation. 35in degrees40minutes the dough to a guideline2fermentation times up to swell.

11: fermentation is complete

about the dough2once the magnitude of the times, finger test to the. remain intact if fermentation is complete trace of the finger.


rounding-split

12: to split

weighed the dough has completed fermentation, 6then divided into individual.
in that case, take care not to strain the dough sukeppa.

13: fold the dough

fold the dough in two, position yourself vertically above the eye and then binding. the two fold from the front to hide the eye again this binding. repeat this a few times, we will prepare a clean surface.

14: round the dough

hold the dough lightly with one hand, move the hand in a counterclockwise direction to write and circle round and round, we will round the dough. in that case, be careful that the closing is always under.

bench time

15: the dough to rest

taper laid the cloth, such as large, place the dough rounds15the minute rest. let’s be careful not to dry.

molding

16: devote a cotton swab

remove the dough, place the clean surface ruled surface. flatten the dough lightly pressed by hand, let’s rely on a cotton swab. down from the middle, up from the middle, while rolling so as not to use excessive force, extends to oval.

17: reshape

we wound tight over the dough, as you roll tightly closed on both sides from the left and right.

finishing fermentation

18: fermentation to finish

side-by-side spaced the dough was molded on top of the oven plate, enters the fermentation. fermentation or in a plastic bag for each plate oven, let dry to prevent loosely and wrap or place any. 35in degrees20done to measure the minute. 2once fermentation is complete finish to the magnitude of the times.

19: put the butter in a coop

koop put straight on the fabric, put the unsalted butter there, to make it easier to open the coop.

firing

20: to the firing

170~180the firing put the dough in a preheated oven at a time. if the gas oven, 170in this mode the firing time13minutes is the standard.


completed, allow it to cool on the net

21: completed, allow it to cool on the net

out of the oven, quickly baked, why can not be on the network, such as, of raisin bread is ready to serve. after shark skin, a good idea to put a plastic bag,.

one point advice guide

if you would like kneading dough raisins in itself, you may want to add to the dough from the finely chopped raisins. when you put the koop, it is common to use kupunaifu, if not, let’s substitute a very sharp knife. well put a knife is momentum point.


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