Teacher's square with raisins added

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
1 and 1/2 teaspoon (7.5 ml) of dry yeast
30 grams of butter
30 grams of eggs
3 grams of salt
45 grams of fine sugar
15 grams of milk powder
120 grams of water
50 grams of raisins
A little fresh milk (spray on the surface)

How TO MADE Dried milk sauce

Steps 1 to 4

1. All raw materials except butter and raisins are poured into the packaging machine.

2. Choose a 30-minute stirring process to start stirring the dough, and pause after 15 to 20 minutes, at which point the dough has basically been stirred into a dough.

3. Add softened butter.

4. Start the process again, after one and a half minutes, add another 20 minutes or so, at this point the bread has been stirred very smoothly, stop the process, take a little quick dough, slowly stretch it out, can pull out the transparent and not easy to break film, if you do not reach this procedure, please continue stirring.

Steps 5 to 8

5. To add raisins, you just need to mix them evenly.

6. The stirred dough is placed in a bowl, wrapped in a preservative film, and sent to a 28- to 30-degree oven for the first fermentation.

7. The dough is fermented to 2 to 2.5 times the original, and the dry flour is dipped in the dough with the fingers, and the hole does not immediately shrink back into the fermented dough.

8. Divide the fermented dough into three equal parts, roll them in a circle, cover them with a protective film and relax for 10 minutes.

Steps 9 to 12

9. The dough is rolled into an oval shape.

10. Turn the surface, fold both sides inward, press the exhaust with your hands, and then use the grinding rod to form a long strip as wide as the mold.

11. The dough is rolled up and down into a cylindrical shape.

12. The dough is placed in a toast box, covered with a preservative film for final fermentation.

Steps 13 to 16

13. When the dough is nine percent fermented, I use a small spray bottle and spray a little milk evenly on the surface of the dough.

14. Preheat the oven 200 degrees in advance, heat it to 180 degrees and bake the bottom for 35 to 40 minutes.

15. After baking for 20 minutes, the surface is covered with tin paper to prevent the color from becoming too dark.

16. As soon as the dough comes out of the oven, the mold is thrown down twice, then the dough is poured out of the mold and placed on the grill to dry.

17.

Handy cooking tips

　　After the dough is mixed to the full stage, add the raisins.After adding, simply mix evenly and do not over-shake.