Hokkaido raisin toast

Hokkaido raisin toast

Introduction:

"I've made Hokkaido toast twice, one is soup, and the other is medium. Last time I made cream puff, there was still a lot of light cream left. Now it's so hot and it's not good to put it in the refrigerator for a long time. I'm very anxious. So I had it. At first, I was worried that it would not taste good if I made it directly. Unexpectedly, the finished product made me ecstatic. The bread is very soft and chewy The bread didn't dry and harden after a night, and the family soon wiped it out

Production steps:

Step 1: knead the dough to the complete stage

Step 2: basic fermentation to 2 times the size

Step 3: divide the dough into three equal parts after exhausting

Step 4: roll the rolls and put them into the toast box for secondary fermentation

Step 5: when it's eight minutes full, put it into a 190 ℃ preheated oven and heat the lower layer for 40 minutes

Materials required:

High flour: 300g

Cream: 113g

Milk: 80g

Eggs: 31G

Milk powder: 15g

Sugar: 40g

Salt: 4 g

Yeast: 3 G

Raisins: 30g

Note: 1. The temperature is high in summer, and the amount of yeast is less than that in winter. 2. The liquid in the formula can be increased or decreased flexibly according to the humidity of dough

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor