Raisin Brown Sugar Soft European

Overview

I rarely guarantee anything, but for this soft European, I dare to say that you will definitely fall in love with it. It’s really delicious. I’ve never tried adding brown sugar to bread, but the texture and taste amaze me. Rugged on the outside, but extremely soft on the inside, sweet, but not greasy at all, light and refreshing, mixed with the tough texture of raisins, I really fell in love with it after all. I strongly recommend everyone to try this bun, it’s so delicious!

Tags

• baking
• children
• bread
• afternoon tea
• fast food
• brown sugar
• butter
• high gluten flour
• high sugar tolerant yeast
• raisins
• salt
• water

Ingredients

Steps

1. 1 Dissolve 32g brown sugar with 210g warm water. I used lump brown sugar here, but it doesn’t matter, no matter what form it is, just choose what you like.

   

2. 2 Weigh out 400g high-gluten flour, 6g high-sugar resistant yeast, and 6g salt.

   

3. 3 Add the just melted brown sugar water and knead into a dough.

   

4. 4 Knead and knead until you can roughly pull the film apart.

   

5. 5 Add 44g butter and continue kneading.

   

6. 6 After kneading to this stage, the thin film can be stretched and it is not easy to break.

   

7. 7 Add the raisins that have been soaked in water and wiped dry on the surface. The amount is not fixed, you can add more if you like. I put a lot of it! Hahaha!

   

8. 8 Knead evenly, round up and place in a basin, cover with plastic wrap and ferment in a warm place.

   

9. 9 Send to 2.5 times the size. The temperature in Xi'an has been so high recently, it's so hot in autumn. It's so fast when I try to make noodles!

   

10. 10 Sprinkle a little hand flour on the cutting board, take out the dough and deflate gently.

    

11. 11 Roughly divided into two portions.

    

12. 12 Take a portion and flatten it, then stretch it out. I'm too lazy to have cancer. You can use a rolling pin to roll it out more beautifully.

    

13. 13 Roll up and place on a greased baking sheet to wait for secondary fermentation. In fact, when I saw this photo, I regretted it. Why didn’t I get plastic surgery...

    

14. 14 It’s ready! So fat! Still about 2.5 times the size.

    

15. 15 Sift dry flour over the surface. The flour in this step is extra!

    

16. 16 Cut. Mine is so ugly. Then put it into the preheated oven at 180°, middle rack, and it will be ready in about 25 minutes!

    

17. 17 Out of the oven! They are all fat men!

    

18. 18 Although it is ugly, it is really soft!