Beer raisin buns

Overview

I happened to have beer that had been left overnight, and the bread I made had the malt aroma of wine, but almost no alcohol smell, and it was quite delicious

Tags

• baking
• bread
• beer
• butter
• dried raisins
• egg
• egg yolk
• high gluten flour
• whole milk powder
• yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Eggs and beer in the bread machine

2. 2 Place sugar and salt in each corner of the bread machine

3. 3 Put flour and yeast on the surface

4. 4 Click the "Kneading Dough" function, observe the softness of the dough, and add some flour appropriately

5. 5 Add butter and "knead" the dough again

6. 6 Put it in a plastic bag and ferment it. I put it next to the heater and let it ferment for about an hour and a half

7. 7 1.5 hours later

8. 8 Turn it over and make it look like a honeycomb

9. 9 Put the raisins into the dough, knead the dough, deflate the air, and knead the raisins evenly. Divide the raisins into small doughs, about 60 grams each, and knead them into balls

10. 10 Put on the bag and ferment for the second time, about 0.5 to 1 hour

11. 11 Observe that it will double in size

12. 12 Brush the surface with egg yolk for baking. You can take it out and brush it again with egg yolk

13. 13 The finished product is delicious