In addition to the juice, the remaining raspberries are also juiced by me, added to fresh milk and yogurt and dough naturally fermented, the next day used to make bread.This bread is delicious to eat because it has raspberry seeds, and you can always taste the raspberry when you chew it.

WHAT YOU NEED

Ingredients

High starch powder 300 grams
130 grams of milk
40 grams of white sugar
40 grams of egg juice
40 grams of sesame oil
4 grams of yeast
100 grams of milk
2 grams of salt
200 grams of starch
40 grams of yogurt
2 grams of baking soda

How TO MADE Raspberry bread

Steps 1 to 4

1. Fermented starch flour

2. A little soda for a little water.

3. Mix a little soda water into the dough, smell it without sour taste, cut it with a knife, two pieces face each other without sticking, divide it into two doses and simmer for 15 minutes

4. Liquids such as milk, eggs, etc. are added to the bread bowl in turn, sugar is added to one corner and salt is added to the other corner, the high-strength flour is sifted, a small hole is dug in the flour, the yeast is put on and the flour is covered, the 2nd dough process is started, then the fermentation is selected for 1 hour

Steps 5 to 8

5. Exhaust of fermented dough

6. Divide into two doses and cover with a preservative film for 15 minutes.

7. Two colors of dough, one dose each.

8. Stacked together

Steps 9 to 12

9. Growth square

10. Rolled up on one side

11. Uniformly cut

12. The other two doses are divided into several small doses, stacked into small cakes.

Steps 13 to 16

13. Rolled into a rose flower, cut in half

14. Cooking in a pan

15. Put in the oven for 45 degrees for 40 minutes, take out the scrambled eggs, bake on 160 degrees for 20 minutes.

16. Out of the oven.

17.

Handy cooking tips

　　1, so with a part of the middle starch, originally wanted to distill the head, just the next day to make bread, take a part to make bread, suddenly found out that the middle starch to make bread is also very good drops, fermentation at the same time with the high starch is also very synchronous, no difference?2. Different ovens also have different cooking times, for reference only.3. One-third of the egg yolk is left, and the final brush is applied to the bread.4. Flour is different, moisture absorption is different, milk intake is controlled at 130 to 140 g.