Cheese raisin toast
By MyrnaRohan
This bread was also used to solve the remaining cream cheese, which left just 150 grams, so I just made two toasts at a time. Because there was just no white sugar at home, I used brown sugar instead. Because of the native eggs used, this cheese hat is particularly yellow. It not only smells like milk but also smells like eggs.
Recipe Recommendations
- egg yolk 1个，18至20 grams
- water 80 grams
- high-gluten flour 40 grams
- brown sugar 20至40 grams
- salt 1/4 teaspoon
- milk powder 10 grams
- unsalted butter 10 grams
- raisins 50 grams
- cream cheese 75 grams
- powdered sugar 20 grams
- low-gluten flour 10 grams
- sweetening
- roast
- several hours
- senior
Steps for Cheese raisin toast
1
Pour the water and egg mixture from ingredient A into the bread maker.
2
Add flour and yeast.
3
Mix all together, stir on slow speed to form a ball, cover with plastic wrap, and allow for basic fermentation for about 90 minutes.
4
Mix all of Material B.
5
Add the fermented medium dough.
6
Start the dough kneading process. This process lasts for 15 or 20 minutes. After a process is over, check the dough for gluten. Slowly stretch the dough with your hands. At this time, the dough can be pulled apart, but it is not easy to stretch it very thin. Stretch it a little thinner will tear out the crack, and the edges of the crack will be rough. You can add butter at this time.
7
Add unsalted butter and start the dough kneading process again. After 1 dough kneading process is over, check the dough's film emergence. As shown in the picture, at this time the dough can already be pulled open a tough film and pierced with your fingers. The edges of the hole are smooth. At this time, the dough reaches its complete stage and can be used to make toast.
8
Add chopped raisins.
9
Start the dough mixing process and turn off after mixing well.
10
Put the dough into a container, cover with plastic wrap, and ferment for a second time.
11
Fermentation to 2-2.5 times the size. (Use your finger to dip the dry powder and poke a small hole. If the surroundings do not collapse or retract, it will be good.)
12
Remove the dough, round and drain the air, cover with plastic wrap, and relax for about 15 minutes.
13
Roll the dough into a square of about 20cm.
14
Turn it over and gently roll it into a cylinder.
15
Place into the toast mold face up.
16
Carry out final fermentation for about 60 minutes. Spread the dough to the height of the mold nine minutes full.
17
Spread cheese paste evenly on the surface.
18
Place it in the middle and lower layers of the preheated oven and bake at 190 ° C for about 30 minutes.
19
The cheese paste is attached below: Cream cheese is softened at room temperature.
20
Add powdered sugar separately.
21
Add egg yolks.
22
Stir well.
23
Add the low-gluten flour.
24
Mix well and set aside.