|Brown sugar (preferably powdered brown sugar)||25g|
|High sugar resistant yeast||2|
Raisins soaked in warm water
All materials except butter and raisins are spread, and then butter is added to complete. When the raisins are good, drain the raisins, use the kitchen paper towel to press and remove the excess water and add them to the dough. I have a simpler method of mixing the accessories. You can refer to the video: http://v. Youku.com/v_show/id_XOTQ1Mzk3ODA4.html?from=y1.7-1.2
Fermented in a closed container to double the dough. (The room temperature is about 28°. If the room temperature is too high, move to the air-conditioned room or put a bowl of ice water with ice cubes in the oven to cool down. Try to keep the temperature at around 28.)
The fermented dough was divided into six parts on average, rounded and relaxed for 15 minutes.
The bottom of the dough is oval upwards. (The picture is not taken, the step of using the curry ham roll)
Fold in the middle and left.
Kneading the upper and lower sides.
Cut the left end into a slender one.
After all the operations, relax for 10-15 minutes.
Then roll the small dough into a long strip, roll it up from the thick one, and roll it to the thin one and pinch it tightly.
After all the rolls are rolled, the plastic wrap is doubled. (The temperature is about 38°. If you ferment in the oven, remember to put a bowl of water in the oven to increase the humidity.) The picture starts with a black sugar roll~
Preheat the oven 190 ° When preheating, apply a layer of milk to the surface of the coil. Preheat it and put it in the oven for 180 minutes.
The bottom color is also very beautiful~
Finally, put it in a sealed container and store it in a hot place.