Crispy raisin meal bag

Overview

I prepared a lot of crispy grains when making bread before, and I couldn’t use them all at once, so I continued to use them this time~~ Ingredients: Main dough: 250g high-gluten flour, 45g egg liquid, 50g fine sugar, 3g salt, 3g yeast, 125g milk, 25g butter, 80g raisins. Surface decoration: appropriate amount of egg liquid, appropriate amount of crispy grains

Tags

• baking
• children
• breakfast
• afternoon tea
• butter
• crispy grains
• egg liquid
• high gluten flour
• raisins
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Wash the raisins and soak them in water for 30 minutes

   

2. 2 Pinch dry the water and set aside

   

3. 3 Pour the other main dough ingredients except butter and raisins into the bread bucket, and place the bucket into the bread machine to secure it. Select the "dough" program, which includes two stages of kneading and fermentation. The default time is 1:40

   

4. 4 minutes after the program starts, add softened butter at room temperature

   

5. 5 minutes before the end of kneading, add raisins

   

6. 6 After kneading the dough, the raisins have been evenly wrapped into the dough, and the program automatically enters the fermentation stage

   

7. 7 Wait for the program to end and fermentation to be completed

   

8. 8 Take out the fermented dough, knead it evenly and deflate it

   

9. 9 Divide into 20 portions

   

10. 10 After rolling, let rest for 10 minutes

    

11. 11 Take a piece of loose dough and flatten it

    

12. 12 Round again

    

13. 13 Then place them in the baking pan one by one, and then place the baking pan in a warm and moist place for final fermentation

    

14. 14 You can make soufflé granules while the dough is fermenting. Pour the required ingredients together into a small basin and knead them evenly with your hands. (Ingredients required to make soufflé granules: 15g sugar powder, 25g low-gluten flour, 2g milk powder, 20g butter. This amount will produce more crispy granules, which cannot be used up at one time)

    

15. 15 Knead it into small particles and the soufflé particles are ready

    

16. 16 The dough has risen to about 1.5 times in size and fermentation is complete

    

17. 17 Brush a layer of egg wash on the surface of the dough

    

18. 18 Then sprinkle a layer of crispy chips evenly

    

19. 19 Place the baking sheet into the middle and lower racks of the preheated oven, 180 degrees, for about 25 minutes

    

20. 20 Unmold immediately after taking out the oven, let cool and store in a sealed container