葡萄干小面包 ，揉面1分钟 Raisin breakfast buns, Just knead the dough for one minute, fluffy【阿栗食譜56】

这是一款非常适合做早餐小面包的食谱，蓬松柔软好美味。
材料和制作过程都非常简单，1分钟手揉面包面团，1次整形，1次发酵，不需要厨师机揉面，不用模具，甚至不需要擀面杖。
作为家庭常备早餐面包，午餐面包，非常适合。

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食谱：
高筋面粉250克
白糖30克
盐2克
即发干酵母3克
全蛋液50克
牛奶110克
无盐黄油50克
葡萄干50克

表面
刷全蛋液（过滤）

上下火
185°C（/365°F）
烤箱下层20分钟

Tips：
1、葡萄干提前20分钟用清水泡软，用之前擦干水份。
2、即发干酵母用温牛奶融化，微微温热就行，牛奶不能太烫，超过40°C影响酵母活性。

This is a recipe that is very suitable for making breakfast and lunch buns. It is fluffy, soft and delicious.
The materials and production process are very simple. You knead the bread dough by hand in one minute.，shape it once, and Ferment 1 time. There is no need for a mixer to knead the dough, no molds, or even a rolling pin.
As a family standing breakfast bread is very suitable.

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Recipe ：
Bread flour 250g
Sugar 30g
Salt 2g
Instant yeast 3g
Whole Egg liquid 50g
Milk 110g
Unsalted butter 50g
Raisin 50g

Surface:
Whole egg liquid （filter）

Baking temperature:
Bottom or middle-lower rack of the oven
185°C /365°F 20mins

Tips:
1. Soak the raisins in water 20 minutes in advance to soften them. Before using the raisins, use a kitchen paper towel to absorb the moisture on the raisins
2. The instant dry yeast is melted with warm milk, just slightly warm, the milk should not be too hot, the yeast activity will be affected if the temperature exceeds 40°C.