food
High precision flour 400G
60 grams of sugar
Yeast 12G
Milk powder 16G
6 grams of salt
Water140g
Egg100g
Raisins 180G
60 grams of butter
Appropriate amount of bean paste
Methods/steps
Put flour, sugar, yeast, milk powder, salt water and eggs into a basin, stir well to form batter, and then knead into dough.
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The dough is hard. Add butter and rub it again, like rubbing clothes, until the dough can be pulled out of the glove film. The thinner the better.
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Roll the dough flat, add the raisins, and continue to wrap and rub the raisins. Raisins will come out. It doesn't matter. Keep rubbing them. Probably all the raisins are mixed into the dough. Put it in the pot for fermentation for about an hour, and wake up to twice the size.
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Take out the dough, sprinkle a little flour on the rolling table, knead the dough into long strips, and then cut them into doses of about 55G.
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Roll each dose flat, add bean paste, then rub it into strips and lay it flat on the rolling table.
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Weave these three strips into a braid-like shape, not too tight.
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Put some hot water in the oven and three loaves of bread on the baking tray. The hot water below will make the dough ferment faster. When the dough is fermented to a larger size, take out the hot water and evenly spread a thin layer of whole egg liquid on the bread.
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Preheat the oven for 3 minutes, 190 degrees, 160 degrees, 13 minutes. It will be successful then, and the bread is soft and delicious.
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end
Matters needing attention
It is best to add butter to the dough until it hardens.
Be sure to rub it into a glove film. This process takes a little time.