Fresh Milk Raisin Garland Bread

Overview

Angel cake mold. At that time, I always thought that a kind of pastry must have a corresponding mold. It was impossible to collect all kinds of molds and try all kinds of pastries. However, after making angel food cake two or three times, I don’t feel the benefits of this mold, except for giving the cake an angelic aura. Perhaps on some specific occasions, we need that special form, but more often than not, what we only care about is its content. When was the last time you made angel food cake? Since that time, I decided not to use this mold to make angel food cake again. After sitting idle for a long time, I finally found a use for it. Make bread. It's also good as a bread mold. However, for people who only care about the content, as long as it is bread, delicious bread, it doesn't seem to matter whether it is a garland or a bun. . . .

Tags

• baking
• butter
• fresh milk
• high gluten flour
• raisins
• whole eggs
• dry yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Pour all the dough ingredients together except butter and raisins

   

3. 3 Stir until slightly smooth and add butter

   

4. 4 Stir to form film

   

5. 5 Add raisins and mix well

   

6. 6 Place in a large bowl and cover with plastic wrap

   

7. 7 Basic fermentation until doubled in size

   

8. 8 Exhaust, divided into 5 equal parts

   

9. 9 After rounding, put it into the mold

   

10. 10 Finally ferment until doubled in size, brush the surface with egg wash

    

11. 11 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 25 minutes

    

12. 12 Golden on the surface, out of the oven

    

13. 13 Demold