Brown sugar ginger nut buns
Overview
Winter is the season when the human body needs to maintain health, especially women with insufficient qi and blood, so they should pay more attention to supplements. Today’s brown sugar ginger nut bag is especially recommended to everyone, because ginger has been standing for thousands of years and has traveled east and west alone; from food to health care and medicinal uses, it has fully demonstrated its power and charm. It has penetrated into the kitchen of every household, so doctors and folk proverbs say that if you prepare ginger at home, you will not panic for minor illnesses. Traditional Chinese medicine believes that ginger is pungent and slightly warm in nature, and it returns to the lung, stomach, and spleen meridians. It has the effects of dispersing cold and relieving the surface, warming the stomach and relieving vomiting, resolving phlegm and relieving cough. It is known as the holy medicine of the vomiting family. Olive oil has a history of thousands of years in countries along the Mediterranean Sea. In the West, it is known as liquid gold, the queen of vegetable oils, and the nectar of the Mediterranean. The reason is its excellent natural health care effects, beauty effects, and ideal cooking uses. Raisins are very rich in iron and calcium. They are a good tonic for children, women and those with frail anemia. They can replenish blood, warm the kidneys, and help improve anemia and thrombocytopenia. Brown sugar is a good food for women to replenish qi and blood, so if you like this bread, hurry up and save it:
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Ingredients
Steps
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First put liquid water and brown sugar, add olive oil (if you use butter, use the post-oil method, add butter when you mix the noodles for the first time)
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Add flour, ginger powder, salt and yeast. Yeast cannot be put together with salt. Yeast is best buried in the flour
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Start the bread machine and knead the dough, and add the raisins (soak them in advance and then use paper towels to absorb the water) when kneading the dough for the second time
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I use a SLR to take pictures of myself. I can only take a small piece of dough, unfold it, and knead out the glove film
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After basically fermenting for 1 hour (fermented to 2.5 times the size), how to test the successful fermentation: Stick your index finger on dry flour, insert it into the dough, if it does not shrink back, then it is ready
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To exhaust the air, you need to rub it vigorously at this stage
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Divide it into 3 equal portions, roll into balls, and ferment for 15 minutes
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Roll out the dough
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Roll it up as shown
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Place the shaped dough on a baking sheet, then put it in the oven. Put a basin of steaming hot water in the oven. Close the oven door for final fermentation, about 40 minutes to 1 hour, until the dough doubles in size
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Sprinkle dry flour on the surface of the bread and make a few cuts with a razor blade.
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Preheat the oven in advance, set the upper heat to 175 degrees and the lower heat to 160 degrees, and bake for 25 minutes
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Out of the oven
