Tang Zhong crispy raisin lunch bag
Overview
Every weekend I prepare breakfast staples for the week ahead. In addition to Chinese steamed buns and steamed buns, Western-style meal buns are the most commonly made. This crispy meal bread is my daughter’s favorite. It uses the soup method and adds raisins. The bread made is very soft, sweet and delicious. It is worth trying.
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Ingredients
Steps
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Take 20g of high-gluten flour and 100g of water.
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Put it into the milk pot and mix well until there are no flour particles.
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Boil over low heat until it becomes a paste. Stir with chopsticks until lines appear on the surface of the batter. Serve as soup. Leave to cool and set aside.
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Soak raisins in water for half an hour.
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Drain the soaked raisins with kitchen paper and set aside.
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Put dry ingredients such as flour, sugar, salt and yeast into the bread barrel.
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Add eggs, milk, and 90g of soup seeds.
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Start the bread machine dough mixing program
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Knead into a smooth dough and add butter.
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Knead out a thin glove film
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Add raisins
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Continue kneading the dough for three minutes and then proceed to the first fermentation.
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While the dough is fermenting, prepare the puff pastry. After softening 15g of butter, add 30g of low-gluten flour and 15g of powdered sugar
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Knead into crispy pieces and set aside.
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The dough is basically fermented until it doubles in size.
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Knead the fermented dough evenly again to remove the air
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Divide into 20 portions, roll into balls, and rest for 10 minutes.
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Take a piece of dough, flatten it, roll it into a round shape again, and place it in the baking pan.
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Put it in the oven for secondary fermentation. Put a bowl of hot water in the oven, no need to turn on the power.
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Second hair to twice the size.
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Brush with egg wash.
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Sprinkle an even layer of puff pastry.
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Preheat the oven to 180 degrees and place the baking sheet in the middle and lower rack of the oven.
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Bake for 25-30 minutes.
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After baking, take it out of the oven and let it cool before sealing it.
