raisin toast
By JerroldNolan
Ingredients: salt,high-gluten flour,milk powder,raisins,egg yolk,water,fine sugar,unsalted butter
Recipe Recommendations
- egg yolk one
- water 80 grams
- fine sugar 20 grams
- salt 1/2 teaspoon
- milk powder 10 grams
- unsalted butter 10 grams
- raisins 50 grams
- high-gluten flour 160 grams
- sweetening
- baking
- ten minutes
- senior
Steps for raisin toast
1
The Chinese dough materials are mixed into a dough and fermented for 90 minutes (temperature 25-28, humidity 70-80%, I put it in a foam box filled with warm water, and a pet electric blanket is placed under it. The temperature is about 27 degrees.).
2
Tear the medium dough into small pieces and mix with the main dough ingredients (except butter and raisins), knead until the surface is smooth and elastic, and add butter.
3
Continue kneading until complete. I should have added raisins at this time, but I forgot, so I talked about the raisins being wrapped in the dough as a sandwich when I was plastic surgery later.
4
The secondary fermentation takes about one hour and expands to twice the size.
5
Remove the dough, vent, shape, and relax for 20 minutes.
6
Roll out the dough because I forgot to knead the raisins before, so I use the raisins as a sandwich at this step.
7
Roll the dough and place it in a toast box for final fermentation. The final fermentation temperature is preferably 38-40 degrees, so I use the fermentation function of the oven for the final fermentation and put a bowl of warm water in it (the water level is 50 degrees).
8
I made it seven points full, because the mold used by Teacher Meng was smaller than my 450-gram toast box, so I made it seven points full.
9
Brush the surface with egg liquid, sprinkle with almond slices, preheat the oven at 180 degrees for 10 minutes, then bake for 40 minutes, cover with tinfoil after coloring, remove immediately after baking and let cool.