WHAT YOU NEED

Ingredients

240 grams of gold
60 grams of low-fat flour
110 grams of milk
60 grams of cream
36 grams of whole egg juice
30 grams of butter
30 grams of fine sugar
3 grams of salt
3 grams of yeast
100 grams of raisins

How TO MADE Grape cream rolls

Steps 1 to 4

1. All the ingredients except butter and raisins are mixed together until the surface is smooth and the slightly rough film can be pulled out, then the butter is added and continued to be mixed until the expansion stage, rolled, placed in a bowl, covered with a preservative film for basic fermentation;

2. When the dough is fermented to 2.5 times the size, apply the high-strength powder with your finger, and the holes in the dough will not shrink.

3. The fermented dough is gently aerated, then divided into 10 equal parts, rolled, covered with a preservative film and stirred for 15 minutes;

4. One by one, the dough is kneaded into an oval (as shown in the figure).

Steps 5 to 8

5. Then roll from top to bottom, squeezing the mouth (as in the picture);

6. Rub one end of the dough, as shown in the picture.

7. Cover with a protective film for five minutes.

8. Triangles of dough growing one by one;

Steps 9 to 12

9. Put the raisins back on.

10. Roll it up and down, and squeeze it down.

11. It is placed in a pan and left to ferment in a warm, humid place.

12. The dough is fermented to twice its size, the surface is brushed with whole egg juice, the oven is preheated to 180 degrees, the dough is placed in the middle layer and baked for 15 minutes.

13. It's too crowded to put 10 small doughs on top of a toaster, so later I split them into two plates and bake them in two ovens at the same time, if there are no two ovens or the oven isn't big enough, please cut the ingredients in half.

14.

Handy cooking tips

　　Extension stage: take a small piece of dough and examine it, gently stretch it out with your hand, the dough is not easy to break, you can pull off the semi-transparent film, the broken edge of the thin film is jagged.Different brands of flour have different water absorption, winter and summer flour water absorption is also different, hand rubbing and machine rubbing water absorption is also different, so the addition of moisture should be adjusted according to the softness of the dough.Each oven has a different temperament, so adjust the time and temperature according to the conditions of your own oven.