Milk raisin toast
By VicentaLakin
Recipe Recommendations
- wheat flour 250g
- Nissin Camellia Toast Powder 250g
- milk powder 20g
- white sugar 40g
- refined salt 10g
- butter 20g
- fresh milk 100g
- water purification 180G
- raisins 80g
- yeast powder 20g
- olive oil a little
- eggs one
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milk raisin toast
1
Called wheat powder, toast powder, milk powder, sugar and salt, evenly mixed。
2
Call it yeast powder and fresh water to mix and dissolve。
3
Dig a pit of wheat flour and pour it into the yeast so that it can be fully absorbed by flour。
4
a mixture of 180 g of clean water and 100 g of fresh milk was added on several occasions and absorbed in full。
5
called 20 g butter, heated with a microwave: 600 w35 seconds, softened butter added to the noodles and rubbed into smooth ones。
6
add 80 g of raisins and rub them evenly in the noodles。
7
Put the dough in the basin and cover it with wet cloth for the first fermentation: 1 hour, 30 minutes。
8
The first fermentation is over
9
The first fermentation is over后，将面团分成4个小面团。
10
The olive oil was evenly painted with brushes on the inner walls and the inside of the lids of the toast mold。
11
Two noodles are placed inside the toast mold, covered with a lid, for a second fermentation: 1 hour and 45 minutes。
12
After the second fermentation, the lid is removed and egg fluid is painted on the fermented face。
13
at the same time the oven preheated 170 degrees, 10 minutes. after preheating, 50 g water (outside the formulation) is poured into the bottom empty oven of the oven。
14
Toast molds (without lids) with noodles will be placed in the oven and baked: 170 degrees, 35 minutes。
15
The toast came out of the oven and fell out of the mold。
16
After natural cooling, sliced with a bread knife。Milk raisin toast Make Tips
with regard to the first fermentation time for all types of toast, it is recommended that, except for the summer heat, 1 hour and 30 minutes be set for spring and autumn. the temperature is low in winter and it is recommended that the preheat oven be fermented for the first time after 30 degrees and 10 minutes. in addition, many of the original toast formulations used cream, which i deliberately deleted in order not to get fat. the milk-dry toast that was tested today uses 100 g of milk in a total of 380 g of liquid。