Cream raisin toast
By LaurenWalker
Ingredients: salt,high-gluten flour,butter,milk powder,raisins,egg liquid,water,fine sugar
Recipe Recommendations
- high-gluten flour 350 grams
- water 210 grams
- fine sugar 60 grams
- salt 6 grams
- milk powder 20 grams
- egg liquid 40 grams
- butter 40 grams
- raisins 60 grams
- sweetening
- baking
- several hours
- senior
Steps for Cream raisin toast
1
Mix the middle ingredients (the "main ingredients" part of the recipe) evenly.
2
Leave it in a warm place to ferment until it reaches about 4 times the size. After removing the plastic wrap, you can smell the obvious sour taste.
3
Mix the middle dough with the main dough ingredients (i.e., the "ingredients" section of the recipe, except butter and raisins, and stir well on low speed.
4
Beat until dough surface is smooth.
5
Add butter and knead until complete. You can take a small piece to see the effect of pulling the film. If you can pull out a large and thin film, it will be fine.
6
Knead the raisins in and let them relax in a warm place for 30 minutes.
7
Divide the relaxed dough into four equal parts (there is still one dough that hasn't been slapped in) and relax for 15 minutes. It was cold, so I extended it for 10 minutes.
8
Adjust the relaxed dough into shape and place it in a toast box for final fermentation. For plastic shaping methods, please refer to the previous recipes.
9
until it is eight minutes full, brush the surface with egg liquid, and preheat the oven at 180 degrees.
10
Place the toast box in the lower layer of the oven and bake for 40 minutes. Paint the surface and cover it with tinfoil. Remove and cool immediately after baking.