In this recipe, more sugar is added, making it a more moist and soft-tasting bread.At the same time, because it uses fermented seeds to make the main dough, it is not easy to age, it is packaged well at normal temperature, it is still as soft on the third day, and the taste is very good.

WHAT YOU NEED

Ingredients

High flour (fermented) 150 grams
1005 grams of water (fermented)
Dry yeast (fermented) 4 g
High flour (main dough) 165 grams
Sugar (main dough) 45 grams
Salt (main dough) 4 g
Milk powder (main dough) 10 grams
Malted sugar (main dough) 2 grams
Fresh cream (main dough) 30 grams
30 grams of egg yolk
Water (main dough) 60 grams
Butter (main dough) 20 grams
Dried grapes (main dough) 120 grams
A small amount of whole eggs
A little white sesame

How TO MADE Wine and meals

Steps 1 to 4

1. All fermented materials are mixed into a dough, rubbed smoothly, fermented for two hours at room temperature, turned over, fermented again for one hour at room temperature, refrigerated for 24 hours;

2. Mix all the ingredients except the fermented seeds, salt, cream, and raisins, rub into a lump, cover with a preservative film, and let stand for 15 minutes.

3. After 15 minutes, add the yeast to the small pieces and rub them until the dough is even, then add the salt and continue to knead the dough;

4. Rub until the dough reaches the expanded state, add butter, continue to rub the dough until the butter is completely absorbed, then repeat the scrubbing plate method, rub until the dough can be pulled out of a thin and unbreakable glove membrane, i.e. the full expansion stage;

Steps 5 to 8

5. At this point, spread the dough, add the wine-stained raisins in the middle, and wrap it in the dough;

6. Then, with the help of a scraper, rub the raisins evenly with the dough;

7. The good dough is kneaded at 26 ° C, fermented for 35 minutes, divided into 12 equal parts, rolled in a circle and fermented for 20 to 30 minutes;

8. After the middle fermentation is over, take out the air, use your palms to make the dough into a circle, do the final fermentation for 1 hour, after the fermentation is over, brush the egg juice evenly, then cut it into 10 pieces with scissors to decorate, then sprinkle white sesame, heat it at 180 ° C, lower the heat at 150 ° C, bake for 10 to 15 minutes.

9.

Handy cooking tips

　　Tips: 1 ⁇ Wrapped raisins must be sucked with a paper towel in the kitchen; 2 ⁇ The water absorption of each type of dough is different, remember to reserve a small amount of water to regulate the dry moisture of the dough.