绒线球/毛线求面包，
对许多网友早已过了最夯的烘焙潮。
可是安迪今，才姗姗来迟，
一针一线，
编制这金黄色的毛绒面包😂
奶香气浓郁，
面包体柔软拉斯，
葡萄干和蔓越梅的加持，
美味可口。
加上有个可爱特出的卖相，
难怪被"炸爆",
风靡整个网络烘焙界。
8" 圆形烤模
材料 :
温奶 70ml
即溶酵母 3g
高筋面粉 300g
海盐 5g
细砂糖 30g
全蛋 1个 或 55g
动物性鲜奶油 110 ml
蔓越莓干 40g
葡萄干 40g
做法 ：
1. 将温奶和即溶酵母搅拌均匀，置旁待用。
2. 将高筋面粉，海盐和细砂糖倒入搅拌盆，拌匀。
3. 倒入动物性鲜奶油，鸡蛋和做法(1)的酵母温奶液，驱动面团搅拌机，中速搅拌成顺滑的面团。盖上保鲜膜，休面60分钟或发至双倍大。
4. 将蔓越莓干和葡萄干泡软，剁碎。
5. 8"圆形烤模涂上一层油，底面铺上油纸备用。
6. 工作台上，撒些面粉，将发酵好的面团分割成5等份。每份搓成球状，盖上保鲜膜，休面10分钟。
7. 取一份小面团，压扁，以擀面棍擀成椭圆形，用刮板将一半的体积切割成丝状。另一半撒上适量的蔓越莓和葡萄干，左右两边面团向中间裹，然后卷起来，成毛线球状。将之排放到烤模里。重复同样步骤，直到完成所有面团。盖上保鲜膜，进行 最后发酵约40分钟或双倍大。
8. 表层涂上牛奶液，送进预热烤香190'C 烤约20分钟或呈金黄色即可。
驱动面团搅拌机，中速搅拌成顺滑的面团。
盖上保鲜膜，休面60分钟或发至双倍大。
每份搓成球状，盖上保鲜膜，休面10分钟。
取一份小面团，压扁，以擀面棍擀成椭圆形，
用刮板将一半的体积切割成丝状。
另一半撒上适量的蔓越莓和葡萄干
左右两边面团向中间裹，然后卷起来，成毛线球状。
将之排放到烤模里。
重复同样步骤，直到完成所有面团。
盖上保鲜膜，进行 最后发酵约40分钟或双倍大。
表层涂上牛奶液，送进预热烤香190'C 烤约20分钟或呈金黄色即可。
Wool Roll Bread
8" round baking tin
Ingredients :
Lukewarm milk 70ml
Instant yeast 3g
Bread flour 300g
Sea salt 5g
Sugar 30g
Whole egg 1 or 55g
Whipping cream 110 ml
Dried Cranberry 40g
Raisin 40g
Ingredients :
Lukewarm milk 70ml
Instant yeast 3g
Bread flour 300g
Sea salt 5g
Sugar 30g
Whole egg 1 or 55g
Whipping cream 110 ml
Dried Cranberry 40g
Raisin 40g
Method ：
1. Mix in the instant yeast into warm milk,set aside.
2. Pour the bread flour, sea salt and sugar into mixing bowal, stir evenly.
3. Pour in whipping cream,egg and the instant yeast milk (step 1), knead the mixture with medium speed until become smooth dough. Cover with cling wrap and rest for 60 minutes or until double the size.
4. Soften the dried cranberry and raisin by soak them into water, drained and chopped into pieces.
5. Grease the 8" round baking tin and line the base with paper.
6. On the working desk, scatter some flour, divide the proofed dough into 5 equal portion.
Roll the small dough into ball, cover with cling wrap and rest for 10 minutes.
7. Take one small dough, flatten it, use rolling pin to roll it in into oval shape. Use scraper cut lines at half of the dough. Scatter some chopped raisin and cranberry on the other half of the dough. Wrap both sides of the dough inward and roll it into wool roll shape.
8. Arrange the wool roll bun along the baking tin. Repeat same steps until finish all the small doughs. Cover with cling wrap and rest for final proofing about 40 minutes or until double the size.
9. Brush the surface with milk, bake with preheated oven at 190' C for 20 minutes or until golden brown color.
@@@@@ Enjoy ! @@@@@
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