It's a great feeling to make bread, it's a great feeling to make it, it's a great feeling to take pictures.After I cooled it down, I ate more than half of it after I took the picture.I don't usually eat bread, but I love it.The square is 100 handmade loaves of bread from Master Meng.With a little modification, I actually added raisins, in order to get rid of my raisins, I used to eat them with needles, at first I didn't dare to eat them, then I was afraid of my sunshine girl worms, I ate more than worms, now I usually eat them in yogurt.It worked well, I recommend it.The raisins I used were first soaked in the fruit wine sent by the Japanese to add flavor to the bread.It's a very poetic name.12 degrees, relatively low, suitable for the general public.The packaging design is also very cheap, suitable for small gatherings with a single bottle as a gift, with more taste.Usually drink it yourself, a small glass with a piece of ice is very enjoyable.

WHAT YOU NEED

Ingredients

30 grams of flour
50 grams of low-fat flour
5 grams of milk powder
200 grams of high-quality flour
30 grams of fine sugar
Butter and 40 grams of raw materials
1/4 teaspoon of salt
One egg yolk (15 to 18 grams)
3 grams of yeast
100 grams of cream
Fresh milk 40 grams
40 grams of raisins

How TO MADE Light cream dried grape bread

Steps 1 to 4

1. Mix the powder evenly.

2. The butter does not need to be softened, it remains solid, cut into small pieces and placed in a powder bowl.

3. Rub it with your hands into small particles, if it's not small the first time, you can wait a while for it to dry and continue.

4. The raisins are soaked in the fruit juice between the flowers to absorb the aroma of the wine.

Steps 5 to 8

5. The raw materials other than butter and raisins are placed in the order of liquid and solid in the barrel of the packaging machine, salt and sugar do not contact each other.

6. The dough is kneaded once with the baking machine and then the butter is added to perform the dough-making function once, kneading into the expansion stage.

7. After kneading, remove the dough and knead the soaked raisins into the dough.

8. The good dough is placed in a bowl in a warm place for basic fermentation for about one and a half hours, depending on the specific temperature.

Steps 9 to 12

9. The fermentation is doubled, and the dough is pressed thinly with your fingers without shrinking.

10. The dough is divided into six parts, rolled and then covered with a preservative film for 15 minutes.

11. A loose piece of dough is taken and formed into a long strip about 28 cm long, and the rest is made in this way.

12. According to the braid method, it is made in a braid shape, it does not need to be too tight, the method is natural.

Steps 13 to 16

13. But the tail is tight.

14. It can be placed in a baking pan and fermented for about 30 minutes.

15. I use the method of putting it in the oven and adding a bowl of hot water.

16. After fermentation, the egg juice is brushed on the surface, sprinkled with spices, and placed in a preheated 175-degree oven for about 20 minutes.

17.