|
FERNA RAISIN KUCHEN
| Ingredients |
Quantity |
| Bread flour |
1 kilo |
| HASMAYA INSTANT DRY YEAST |
10 grams |
| Brown sugar |
150 grams |
| FERNA IODIZED SALT |
1/2 tsp. |
| Water |
400 grams |
| Molasses |
30 grams |
| Whole eggs |
2 pcs. |
| Powder milk |
40 grams |
| Bread improver |
1 1/2 tsps. |
| FERNA BUTTINA BUTTER SUBSTITUTE |
1/2 cup |
| Raisin |
250 grams |
PROCEDURE
1. Dissolve brown sugar and FERNA IODIZED SALT
in water. Add the eggs.
2. Combine all the remaining dry ingredients
and add to the mixture. Mix well until it forms
into a ball.
3. Add FERNA BUTTINA BUTTER SUBSTITUTE and knead
until gluten is fully developed. Add the raisins.
4. Rest for 40 minutes. Cut into 50-g portions
and form into balls.
5. Proof for 1 hour.
6. Brush with egg wash (1 egg white + 1 tablespoon
milk) and bake at 350°F until golden brown.
n.
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