Chinese raisin toast
By VicentaLakin
Toast has always been done, especially for Chinese toast, and it's so soft and my friend brought raisins from Xinjiang, and I can't miss anything but baking. And then the raisin toast harvests a sweet one, and you don't have to add any jam to it
Recipe Recommendations
- high-gluten flour 300g
- butter 28g
- salt 2g
- yeast 3g
- milk 210g
- soft white sugar 40g
- raisins 30g
- sweetening
- baking
- several hours
- senior
Steps for Chinese raisin toast
1
Milk in yeast, 150 grams of high powder, 3 grams of yeast, 15 grams of sugar, 140 grams of milk, evenly mixed with chopsticks, no need to rub it, cover it, put it in warmth
2
Fermentation 2-2.5 times larger, removed
3
150 grams of high powder, 25 grams of sugar, 2 grams of salt, 70 grams of milk, evenly mixed with fermented fermented head, softly into 28 grams of butter, continuing into expansion
4
We've got 10 minutes left to put in the raisins
5
Round and fermented in the toaster
6
Fermentation to 2-2.5 times (about an hour)
7
Take out the noodle, split in three, wake up for 20 minutes
8
Take a pasta and open it up
9
Turn over and roll down
10
Put them all in the toast
11
Toast mollies are put in warm fermentation, fermented to 7-8 full, oven preheated 180°C, covered with toast, put in the oven, up and down, 40 minutes down