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Simple Raisin Loaf / 汤种提子吐司

 
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 Simple Raisin Loaf / 汤种提子吐司


Ingredients / 材料:
  • a: 230 g Bread flour, 20 g Rye flour, 45 g Sugar, 3.5 g Salt, 4 g Active dry yeast
  • b: 66 g Warm milk, 50 g Egg, 75 g Water Roux Starter
  • c: 25 g Butter
  • d: 65 g Raisin (soak in water for 30 minutes and drain)
  • a: 230克 高筋粉，20克 Rye flour，45克 Fruit sugar，3.5克 盐，4克 干酵母
  • b: 66g 温牛奶，50克 全蛋，75克，75克 汤种
  • c: 25克 奶油
  • d: 65克 提子（要先用温水泡30分钟后，沥干水分）

Method / 做法:
  1. Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speedfor 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough is form.
  2. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
  3. Add drained raisins. Knead for another 3 minutes at low speed.
  4. Put the dough mixture in a lightly greased plastic bag, and let rise for about 30 minutes on a warm draft free spot or until double in bulk.
  5. Punch the dough down, and lightly knead it again for about 1 minute. Divide in half. Roll each half in a rectangle to fit your bread pan. Place each half in a greased and floured loaf pan.
  6. Cover and let rise again until double in bulk, approx. 45 minutes.
  7. Brush with the egg glaze and bake at 170C/340F for 35 minutes or or until toothpick inserted in center comes out clean.
  8. Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.
  1. 面团的（a）+（b），低速揉搓1分钟，改为中速，继续搅拌揉搓3分钟，直到面团成型。
  2. 接着加入牛油，搅拌大约5分钟，直到面团离开搅拌盆四周，拉开面团呈现薄膜状。
  3. 加入滤干水分的提子，低速搅拌3分钟，直到完全拌匀。
  4. 把它放到一个抹了油的塑料保鲜袋里，把空气排出，然后打上个结，室温进行首次发酵1小时或是面团膨胀为双倍大。
  5. 取出面团，轻揉1分钟，排挤出气体，然后分割成两份，将面团擀成和模型宽度差不多，然后翻面卷起，排入模型进行最后发酵。
  6. 盖上湿布，在室温下发酵大约45分钟。
  7. 发酵完成后刷上全蛋液。入预热烤箱170C/340F烤35分钟左右。
  8. 烤好后，把面包留在烤模里5分钟然后取出放在钢架上完全晾凉。

"Simple Raisin Loaf / 汤种提子吐司" is part of these categories:
Bread / 面包 (129)

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