Red wine raisin bread
Overview
Earthquake Apocalypse: If you have wine to drink today, don’t wait until tomorrow to smash it all. It's a pity, the wine juice flowing all over the floor; it's a pity, the glass particles flying everywhere; it's a pity, the floor soaked in wine. I have been coveting Teacher Meng’s red wine raisin bread for a long time. I always thought that after tossing all the bacon, I would turn around and toss the rest. Nowadays, existence and non-existence are only in an instant, so there is no need to rank them in order. Let’s freeze the bacon first and follow up later. I advise you not to cherish your gold-threaded clothes; I advise you to cherish your youth. Flowers are ready to be broken when they bloom, but don’t wait to break branches when there are no flowers left.
Tags
Ingredients
Steps
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Home-brewed dry red and raisins
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Put the raisins in red wine and soak for more than 3 hours
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Drain and pat dry with kitchen towel
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Prepare dough ingredients,
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Pour the dough except the butter into a large basin
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Stir until slightly smooth and add butter
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Continue stirring until the film emerges
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Place in a large bowl, cover with plastic wrap, and ferment until doubled in size
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Deflate, roll into a ball, and relax for 10 minutes
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Roll out into a 30X20 cm rectangle
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Turn over and place raisins on 1/2 of the surface
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Fold in half
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Use a fork to press together the three sides
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Insert holes into the surface. Final fermentation for 30 minutes
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Brush the surface with egg wash
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Put in the oven, middle layer, heat up and down at 170 degrees, bake for about 25 minutes
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The surface is golden brown
