【Honeycomb Raisin Bread】
by MaomaoMom
Although Maomao loves the supper soft honeycomb bread that I previously made, he said it would taste better if it’s a bit sweeter. With added condensed milk and icing sugar filling, this raisin bread tastes so delicious.
Prepare time: 30 minutes
Cook time: 15 minutes
Stand time: 2-3 hours
Level: Medium
Serves: 16 servings
Ingredients:
Dough:
1) 1 large egg, 105 ml milk (105g), 4 tbsp sugar (55g);
2) 1 & 2/3 cups unsifted all purpose flour (266g), 1.5 tbsp wheat gluten, ½ tsp baking powder, 1.25 tsp fast rising yeast;
3) 1.5 tbsp corn oil;
Filling:
4) 4 tsp butter, 2 tbsp all purpose flour, 1 tbsp condensed milk, 3 tbsp icing sugar, 1/2 tsp vanilla extract;
5) 2 tbsp raisins;
Bottom crust dip:
6) 1.5 tsp sugar, 1.5 tsp all purpose flour, 2 tsp white sesame seeds;
Others:
7) 1 egg yolk, 2 tsp water, whisk into an egg wash;
8) 9″ round non-stick baking pan.
Directions:
Dough:
1: Place all ingredients of Ingredient 1) in bread machine , then add all ingredients in Ingredient 2) (Picture 1). Select “Dough” and start program. When the stirring begins, open the lid and quickly add 1.5 tbsp corn oil. Close the lid and let the program continue until finish. The entire process takes about 2 hours.
2: Filling: Melt butter in a microwave oven, add all the rest ingredients in Ingredient 4) (Picture 2), mix well with a small spoon and set aside (Picture 3).
4: Mix all ingredients of Ingredient 6) in a small bowl. Cut each roll in half (Picture 8), Dip the bottom of each half in water, then in the dipping mixture (Picture 9). Arrange all the rolls evenly in a 9″ round non-stick baking pan (Picture 10).
6: Preheat oven at 350F. Brush on a thin layer of egg wash to create a glazed look (Picture 11).
7: Bake for 15-17 minutes until surface turns golden brown (Picture 12). Remove from oven, cool for a few minutes before serving.
Store the leftover honeycomb bread in fridge in an air-tight container. Reheat in microwave oven for about 15 seconds before serving.
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今天我做了这个面包。由于有了前天的经验，没有让面发过夜。一个小时后，放入烤箱，考出来很软，老公和孩子都吃了好几个。多谢毛毛妈，按你的配方做，一两次后基本可以成功。你的配方让我们在吃的方面更精彩。多谢多谢！
不谢，很高兴你成功了。
毛毛妈，今天我又做了这个面包。这次我觉得面包有点干。是因为我的filling不好吗？ 我发现黄油和其他成分混合的不是很好。我搅了一段时间，可是在固体的paste周边还是可以看到黄油。这是怎么回事？是我的黄油温度的关系吗？
面包有点干，可能是面太硬，还有黄油要比较软，可以微波稍微加热下。
Hi，MaomaoMum：
之前在另外一个面包贴下面留言请教过面包机的问题，这几天已入手一个并试验了您这一款面包，比较成功，由衷的谢谢您上次给我关于揉面和发面的耐心解释！
而在试验这一款面包的过程中，有一个细节还需要向您再次讨教，就是您的步骤1中，是“
1、发面：先将1料放入面包机里，将所有2料混合均匀，也放入面包机内，最后放入3料发酵粉（图1）…….”
那么在开启面包机之前，是最后放入的发酵粉。我是严格按照您的这一步骤来进行的，可是等面揉好（30分钟）并在面包机里发面1小时之后，我将面包拿出来，发现许多的发酵粉还颗粒清晰可见！我用的是 Fleischmann’s Active Dry Yeast，我猜您用的发酵法更粉末更细，不知道您是否有过这方面的比较经验？
如果我将剩下的Fleischmann’s Active Dry Yeast用完，是否可以先用牛奶将其发酵颗粒融化，以便在揉面时更好的和面粉融合在一起？面包的拉丝度靠的是面的筋度，但面包的蓬松感还是靠的发酵粉，不知道我的理解是否正确呢？谢谢您花时间看我的这些问题！问候~~~！
你的发酵粉是比较大粒的那种吧，我用的非常细。如果是大粒的，要先用一部分水泡泡才行。
恩，打算下次用水先泡泡目前我用的这种比较大粒的发酵粉。有个问题继续想请教一下：
1。如果用水先泡下发酵粉的话，1。25匙用多少水化开比较好呢？水温是否有要求呢？
2。您用的非常细的发酵粉的话，是Fleischmannn’s Instant Dry Yeast麽？
谢谢了先~！
1.可以用1-2大匙不烫手温水。
2.我用Fleischmannn’s Instant Dry Yeast。
谢谢您的回复~! 我下一次先用您这个好办法再试试!
祝成功。
请问毛毛妈，用面包机揉面达到您那个拉丝效果，您一般用几次揉面档？大概需要多长时间？谢谢！
一次大约30分钟就行了。