Chinese raisin toast

Chinese raisin toast

Introduction:

"I always make toast. I especially like to make medium toast. I think it's very soft. My friend specially brought raisins from Xinjiang. If I like baking, I can only miss such delicious food! The toast with raisins is sweet again. You don't need to add any jam when you eat it. Only the original taste is really delicious. "

Production steps:

Step 1: put the milk into yeast to boil, 150 grams of high flour, 3 grams of yeast, 15 grams of sugar, 140 grams of milk, stir well with chopsticks, do not need to knead well, cover with preservative film, and put it in a warm place

Step 2: ferment to 2-2.5 times, take out

Step 3: 150g high flour, 25g sugar, 2G salt and 70g milk. Mix all the raw materials and the fermented head evenly, soften to smooth stage, add 28g butter, and continue to knead until the expansion stage

Step 4: add raisins in the last ten minutes (soak raisins in cold boiled water for about 10 minutes)

Step 5: round, put into the bread machine fermentation

Step 6: ferment to 2-2.5 times (about one hour)

Step 7: take out the dough, divide it into three parts and wake up for 20 minutes

Step 8: take a dough and roll it into an oval shape

Step 9: turn over and roll up from top to bottom

Step 10: roll it all up and put it in the toast mold

Step 11: put the toast mold in the warm fermentation, ferment until 7-8 minutes full, preheat the oven 180 ℃, cover the toast cover, put it into the oven, upper and lower tube, lower layer about 40 minutes

Materials required:

High gluten flour: 300g

Butter: 28g

Salt: 2G

Yeast: 3G

Milk: 210g

Soft sugar: 40g

Raisins: 30g

Note: the weather is cold now, the yeast had better be boiled with warm water

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet