How to make wine-flavored raisin bread

Only when we see food that is colorful, fragrant and delicious will our appetite be aroused. So to make the food colorful, fragrant and delicious, of course we must practice cooking frequently to improve our cooking skills. Today, the editor will provide you with an opportunity to cook. Come and learn how to make wine-flavored raisin bread!

1.12 raisins 60g, red wine 100g, high flour 200g, white sugar 25g, yeast 3g, red wine water 120g, butter 10g.

2.21 Mix material A, soak raisins for more than two hours, then filter and set aside, add 120g of water to the wine used to soak raisins, and put it into material B for use (I found that there was a lot of sediment at the bottom of the wine after soaking, so I added some more wine, a total of 80g red wine and 40g water).

3.1 Knead the dough until smooth.

4.2 Mix material B and knead into a smooth dough, then add material C and knead into a thin film (the amount of liquid this time is similar to that used by the teacher, and the dough is very soft).

5. Allow the dough to ferment until it is twice as large (it took me about 1.5 hours).

6. Roll the risen dough into a ball and let it rest for 10 minutes.

7. Roll the dough into a rectangle (the dough is a bit sticky, so sprinkle a little flour on it).

8. Turn over and place raisins on 1/2 of the dough.

9. Fold it in half, wrap the raisins inside, press the joint tightly with a fork, and poke some small holes on the surface.

10. The second fermentation is about 50 minutes (the teacher’s is 30 minutes), and a layer of water is brushed on the surface (the teacher uses egg liquid).

11. Put it in the preheated oven, bake at 160 degrees for 10 minutes on the middle layer, then at 150 degrees for 10 minutes, and then take it out of the oven.

This is the end of today’s introduction to wine-flavored raisin bread. I wonder if you have learned how to make it? If you are a housewife and like to cook, don't miss this opportunity and try it now.