Grape meal bag

Overview

In this recipe, more sugar is added, making it a moist and soft bread. At the same time, because fermented seeds are used to make the main dough, it is not easy to age. If it is packaged at room temperature, it will still be as soft and taste very good on the third day.

Tags

• baking
• butter
• egg yolk
• fresh cream
• high powder
• maltose
• milk powder
• sugar
• white sesame
• whole egg liquid
• wine-soaked raisins
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Mix all the fermented ingredients into a dough, knead until smooth, ferment at room temperature for 2 hours, turn over, ferment at room temperature for another 1 hour, and refrigerate for 24 hours;

   

2. 2 Mix all the ingredients except fermented seeds, salt, butter and raisins, knead into a ball, cover with plastic wrap and let stand for 15 minutes.

   

3. 3 After 15 minutes, add the fermented seeds in small pieces and knead until the dough is even, then add salt and continue kneading;

   

4. 4 Knead until the dough reaches an expanded state, add butter, continue kneading until the butter is completely absorbed, and then repeat the washboard kneading. Knead until the dough can pull out a thin and unbreakable glove film, which is the complete expansion stage;

   

5. 5 At this time, spread out the dough, add wine-soaked raisins in the middle, and then wrap it with dough;

   

6. 6 Then use a scraper to help knead the raisins and dough evenly;

   

7. 7 The kneaded dough is fermented for 35 minutes at 26°C, divided into 12 equal parts, rounded and fermented for 20 to 30 minutes in between;

   

8. 8 After the intermediate fermentation is completed, take out the air, use the palm of your hand to shape the dough into a round shape, and ferment for 1 hour. After fermentation, evenly brush with egg liquid, then use scissors to cut into "ten" characters for decoration, then sprinkle with white sesame seeds, raise the heat to 180°C, lower the heat to 150°C, and bake for 10 to 15 minutes.