condiments
Gaofen 200 g
50 grams of cereal flour
20 grams of sugar
Salt 5g
Dry yeast 5g
Butter 15g
25 grams of eggs
Water110ml
condiments
Appropriate amount of wine-stained raisins
Appropriate amount of miscellaneous grains powder
step
1. Mix all the materials except butter, knead until smooth, add butter, and knead until the dough can be pulled out of the film, which is basically twice as big as fermentation;
2. Divide the dough into two parts, each part is about 220g, and the rolling relaxation is 15min.
3. Roll the dough into an oval shape with a rolling pin, spread out the dried raisins stained with wine and roll them into an olive shape from top to bottom.
4. Dip the molded dough into coarse cereal flour with the surface facing down, and finally ferment for about 45 minutes.
5. Draw three parallel knives diagonally on the dough surface with a knife, and preheat the oven for 190 degrees for 25 minutes.