It's a very tasty bread, occasionally biting the raisins, and the sweetness is a very small surprise.It's very simple.I think I'll make this bread often.When I make bread, I feel like I have to pay attention to two things: first, the dough has to be kneaded in place, and it's important to get a perfect film.The second is that the fermentation must be in place, there can be no shortage and there can be no excessive greed.Even if the membrane is good, it's still a piece of cake.Overcooked bread has a sour taste, a bad taste, and a rough texture.Normally, leavened bread is slightly elastic, but if it is too thick, it will shrink.Don't bake it anymore, even if it's cooked, it won't be good to eat.

WHAT YOU NEED

Ingredients

250 grams of flour
120 grams of yogurt
40 grams of egg
20 grams of butter
50 grams of raisins
A moderate amount of rum
3 grams of yeast
3 grams of salt
40 grams of white sugar

How TO MADE Yoghurt rum and raisins

Steps 1 to 4

1. The yogurt is poured into the barrel.

2. The yogurt is made by the baker himself, but it can also be sold in the market.

3. Throw in a small egg, then flour, sugar, salt.

4. It is said that sugar and salt should be placed diagonally, but in fact it is not a reservation method, it is not related.

Steps 5 to 8

5. Then we have to develop a good habit of putting things in order, my teacher said that there are standards to be followed, habits are important, so the success rate will also work.

6. Because that's where you've failed.

7. Dig a hole in the flour pile and put the yeast in it.

8. Then bury it again.

9. Add 15 minutes before the standard procedure.

10. Then start the standard procedure.

11. After the dough is smoothly formed, butter is added, the membrane is removed, and the fermentation process is completed.

12. The flour is divided into three equal parts, unfolded and then spread over the boiled raisins.

13. It is advisable to boil the grapes for 20 minutes.

14. The oven is opened to fermentation and a pan is added, fermenting for about 50 minutes.

15. The dough is fermented to eight degrees, the oven is preheated at 175 degrees for 10 minutes and then baked for 45 minutes.

16.