450g mold

150g water, 12g milk powder, 20g corn oil, 40g sugar, 2g salt, 50g egg 1, 260g high-gluten flour, 4g dry yeast and a small amount of raisins.

50 minutes for toaster and 30 minutes for oven 190 degrees.

working methods

1. Drop a few drops of oil on the mixing leaves first, then water-sugar-salt-eggs, flour-milk powder, poke a hole in the flour and pour in yeast powder.

2. According to the dough making program, the dough making program of my bread machine is 20 minutes+1 hour 10 minutes for fermentation. Look at the time and come back in 20 minutes. We can't let it ferment (Of course, the bread maker also has a special dough mixing program, which can be set according to its own machine program. ) PS: open the lid and knead the dough, so that the machine will not heat up and cause the dough to ferment in advance.

3, 20 minutes, decisively Chang' an start button, turn off the bread machine to see the dough. A little stiff. Keep pressing the dough and let it stir. Turn off the bread machine this time 10 minutes, and then look at the dough. The tendon has been healed and should belong to the expansion stage! Now pour in the remaining corn oil and follow the dough mixing procedure.

4. The oil came in, and the dough became slippery, and it was a bit awkward at first. First of all, you can cover it to prevent the oil from flying around. 10 minutes, the oil is basically absorbed. Open the lid and stir.

Don't close the program this time, let it run automatically all the time. Never mind, you have to go through the procedure yourself, knead for 20 minutes and ferment yourself.

6. After the procedure is completed, the dough is less than 2.5 times larger. It's 65438+ February and the temperature is 8 degrees. I waited 1 hour before I came to see it. Just right, the residual temperature after the previous fermentation can still be used. Look at the dough. I poked a hole in it, and it was fine.

7. The next step is the venting, setting and secondary fermentation of bread. Before making bread, I always failed, that is, I was defeated by exhaust. Novices often don't pay attention to what exhaust is. Before, I used to rub the dough for a while, and the more I rubbed my hands, the dirtier I got. As a result, the baked bread tastes sour and porous, and I don't even want to eat it myself. Later, it was found that the exhaust was not rubbed hard, but gently pressed with the back of the hand to make the bubbles inside uniform. Don't burst all the bubbles, or the gluten will break and the silk won't be drawn.

8. It takes about 10 minutes to wake up in two parts.

9. Plastic surgery has begun. Roll it long with a rolling pin. The method is to roll it from the middle to both ends and spread the prepared raisins. Roll it from top to bottom and put it into the mold. The mold should be coated with oil to facilitate shelling.

10, and put in the oven to start the second fermentation. I used 2 bowls of boiled water and changed the water three times. The fermentation process is about 65438 0 hours. The water temperature and time are determined according to the temperature at that time, so I think a netizen's scarf says that summer is the world of bread, which is really reasonable.

1 1, fermented dough baby. I always think dough is so cute, white and plump, like baby's skin.

12, take out the water, turn on the oven, and adjust it to 190 degrees for 30 minutes. Pour out the bread in time, or the mold will produce steam, which will affect the crust of the bread. I just took it out a few minutes late. There was steam at the bottom.

13. Put the cooled slices into a fresh-keeping bag.