Whole wheat raisin buns
Overview
Pairing high-gluten flour with whole-wheat flour has the fineness and chewiness of high-gluten flour, as well as the nutrition and rough texture of whole wheat. Add some raisins to compensate for the taste and texture. Really good!
Tags
Ingredients
Steps
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Put flour, eggs, water, yeast, sugar and salt into the bread barrel and start the dough mixing process
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After the dough is smooth, add softened and diced butter and continue the dough kneading process
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Knead the dough until you can pull out large thin slices
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The dough is rounded, covered with a layer of plastic wrap, and fermented in a bucket
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When the dough has risen to 2.5 times in size, dip your fingers in dry flour and poke holes in the middle of the top of the dough. If it does not shrink or collapse, it means the fermentation is successful
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Take out the dough, place it on the counter, roll it into a ball, deflate it, use an electronic scale to divide it into 8 equal parts, roll them into balls, cover them with plastic wrap, and let them rest for 10 minutes
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Wash the dried red grapes in water in advance, drain the water and chop them into small pieces
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Take one of the small pieces of dough, flatten it, and roll it into a long strip. Spread an appropriate amount of dried red grapes on it
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Roll into a long roll
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The other doughs are processed in sequence, placed on a non-stick baking pan, covered with plastic wrap, and fermented for the second time
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When it doubles in size, brush the surface with egg wash and sprinkle with white sesame seeds
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Put it in the preheated oven at 200 degrees for about 18 minutes
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Take out of the oven and let cool on a rack
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Shred and eat by hand
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Very chewy
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The drawing effect is also very good
