Raisin whole wheat bread

The simplest breakfast bag, soft and super delicious (ω)

Raw materials: flour, Xinjiang black currant raisins, egg yolk, black sesame, yeast, salt, sugar.

Practice steps:

Step 1. Mix flour, yeast, salt and sugar evenly. Slowly add appropriate amount of water and stir to form a floc. I added about 35 grams of water. Each flour absorbs water differently and is added as appropriate.

Step 2. After mixing, use hands to form dough.

Step 3, proofing is two to three times larger. It is faster to use a fermentation tank. If you don’t have one, you can use a pot to boil a little water and put it in for a while. Remember that the temperature does not exceed fifty degrees.

Step 4, take out the proof, rub it out with your hands.

Step 5: Divide into two uniformly sized tablets. You can do as many as you like.

Step 6: Take a medicine and roll it flat, just feel free.

Step 7. Load raisins.

Step 8. Start the volume from scratch.

Step 9, close the roll after rolling, and roll into a circle. Personally think that the long strip is also very good.

Step 10, the other one, wrap raisins and round. 20 to 30 minutes of secondary proofing, if the room temperature is low, it takes longer.

Step 11, after the hair is finished, apply egg yolk liquid, sprinkle with black sesame seeds, and heat in the microwave for two minutes. I am about the size of a fist.

Step 12, don't rush to eat the fresh ones, let them cool for a while.

Step 13, it is not necessary to use a microwave oven, the steaming effect is also very good, the oven can also be.