Main ingredients:
Ordinary flour 100g
Lao noodles 150g
20 grams of sugar
A little salt
Soy milk powder 25g
55 grams of milk
Butter10g
Stuffing:
Soak raisins in warm water and drain (I soaked them in chinese wolfberry wine).
working methods
1 ordinary flour 100g, old flour 150g, sugar 20g, a little salt, soy milk powder 25g, milk 55g, butter 10g, raisins, soaked in warm water and drained (I soaked in chinese wolfberry wine).
All ingredients except butter are mixed and kneaded into a ball.
3 add butter.
4 Knead into a smooth dough and let it stand for 30 minutes. It's more convenient not to rub off the film this time.
5 Roll the dough into a rectangle.
6. 30% off at a time.
In order to make noodles smooth and chewy.
8 roll into a tube.
9 divided into 12 equal parts.
10 scroll to relax 15 minutes.
1 1 Take a pill and flatten it. The periphery is slightly thinner.
12 package of raisins (about 20 pieces).
13 tiger's mouth wrapped in stuffing.
14 convergent package into a circle.
15 is put into the oiled mold.
16 secondary fermentation for about 90 minutes (because there is no basic fermentation, it takes a long time this time, and it can't get up much), and put it in a preheating oven 155 degrees 18 minutes (I put the baking tray in the middle and lower layer 10 minutes, in order to better demould and color the bottom, I didn't expect the effect to be bad.
17 baked, demoulded while hot, very hot, but it is still easy to take off after a few minutes.
18 put it on the baking net to cool and seal it.