Maple sugar and raisin toast with unique flavor

Maple sugar and raisin toast with unique flavor

Introduction:

Production steps:

Step 1: put all the ingredients except butter and raisins into the VAT. (soup production: 200g water and 40g high flour, heat over low heat, keep stirring until there are lines, leave the fire, and use it at room temperature)

Step 2: stir into a ball, after the tendon, add butter.

Step 3: stir to the complete stage, pull out a large film, the edge of the crevasse is smooth.

Step 4: add raisins and stir slowly.

Step 5: seal the plastic film.

Step 6: double the size.

Step 7: exhaust, split, round and relax for 15 minutes.

Step 8: roll it into an oval shape.

Step 9: turn over and roll from top to bottom. Relax for 10 minutes.

Step 10: roll it out again, turn it over and roll it up.

Step 11: molding.

Step 12: the final 8 full, brush the egg. Lower level, 175 degrees, 35 minutes.

Materials required:

High flour: 420g + 40g

Fine granulated sugar: 70g

Salt: 5g

Yeast: 7g

Whole egg liquid: 45g

Milk: 98g

Maple syrup: 45g

Soup: 120g

Butter: 45g

Raisins: 80g

Water: 200g

Note: 1. The grape director should soak in warm water for a while, and then use kitchen paper to absorb the water. 2. When shaping, put the raisins on the surface into the dough, so as not to cause the raisins to burn after baking. 3. The dough with raisins has a longer fermentation time. 4. This formula is the amount of 2 pieces of toast. Don't add all the soup.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor