Soft European Series - Durian and Raisin Soft European

Overview

My love is soft European food, cakes, biscuits and bread. Bread is my favorite. I like all kinds of bread, but I prefer soft bread.

Prepare the flour in the dough ingredients, divide it into two parts, then add the yeast and fine sugar in the dough ingredients to one part, and add the butter, durian pulp puree and salt in the auxiliary ingredients to the other part.
Pour the water over the yeast and mix into a batter, then pour the other part of the pulp ingredients in step 1 and mix into a dough.
Knead until smooth.
to the expansion stage. Press into slices and lay out raisins.
Knead again. After reaching room temperature, the exhaust will be rounded.
Divide into three equal portions, cover with plastic wrap and rest for ten minutes.
Take one portion and roll it into an oval shape.
Roll up, cinching and seam side down to form an olive shape.
Make the incision you like. Sprinkle some dry powder to make cutting easier. The second time is 20 minutes, the room temperature is 28-35 degrees, you can master it yourself or use the fermentation function.
Preheat the oven to 200 degrees for 18 minutes, with the middle rack on top and bottom. You can smear a little jam on slices.