food
450 grams of high gluten flour
Whole wheat flour150g
60 grams of condensed milk
420 grams of milk
Yeast 6g
Butter 42g
5 grams of salt
Raisin amount
step
1. Except butter and salt, pour other ingredients into the chef's noodle bucket and knead until smooth. Add salt and butter and continue kneading until the film can be extruded.
2. The dough covered with plastic wrap is fermented to the size of 1.5 times.
3. Divide the fermented dough into six equal parts on average (the formula is relatively large, so it is recommended to divide the dough in half).
4. The separated dough is vented and kneaded, covered with plastic wrap and relaxed for ten minutes.
5. Roll the loosened dough into a rectangle, sprinkle with raisins and roll it up for secondary fermentation to double its volume.
6. Spray water on the surface of the fermented bread embryo, sprinkle with a thin layer of dry flour, and make a few oblique strokes with a knife.
7. Bake in a preheated oven at 165 for 30 minutes.