Raisin toast-You Are Foodie

By Sebastiane
63

Raisin toast

The oven at home is too small. It's too troublesome to make a batch of fancy buns! One oven of big bread is enough. It's sliced and eaten. Hehe!The company is too busy at the end of the year and the beginning of the year! It seems that the work of a year is concentrated in this time period. I've been tired to death all day. I don't have time to go home and cheer up to make trouble with the food. The simpler, the better. It's almost OK to eat enough nutrition. It's the same every year. Since the outside has made great contributions, the family can only make do!Big bread has the advantage of big bread. After kneading the hair, you can do other things. You can rest and read within two hours. As soon as the time comes, knead it. Knead it for another hour, and then you can rest for a while. Let it lie in the mold and slowly grow. It's time to get off the stove when it gets fat. Anyway, it doesn't take much to take a rest and bake bread one night.

Main Ingredients

milk 30ml
egg 一枚 50 g
Soup seed 70g
strong flour 250 g

Auxiliary Ingredients

Red and green raisin 40g
ice water appropriate amount
butter 30 g

1. The so-called kneading to the complete stage means that the viscosity of the dough is reduced and the flexibility is increased. You can stretch it by hand to pull out a film similar to gum. It is best to stretch it until it is thin to semi transparent. It doesn't matter if it's a little worse, but don't be too bad. It can be used as basic fermentation.2. Do not press the dough forcefully when making the modeling dough. Hold the dough half with your palm. The palm force should be even. It is similar to kneading a rubber ball and rolling in the palm.3. Finally, make the dough grow seven points in the mold, so that it has enough room to stretch when baking.

Step 1 . Raw materials; 250g high gluten flour, 70g soup seeds, 50g egg, 30ml milk, 40g fine granulated sugar, 3G dry yeast, 5g salt, 30g butter, appropriate amount of ice water, 40g red and green raisins, 15g Jundu orange wine for raisins, and a little hot water.

Step 2 . Soak the raisins in hot water with Jundu wine.

Step 3 . Add a little sugar to the yeast and boil it with warm milk for 10 minutes to wake it up. In addition to the butter, mix the flour, soup seeds, eggs, sugar and salt evenly, pour in the yeast water and then mix it with ice water. The hardness and softness are appropriate.

Step 4 . Then rub it hard.

Step 5 . After kneading the tendon, add the butter granules and continue kneading until it is complete. Its softness and strength can pull out the membrane. It is OK.

Step 6 . The optimal basal fermentation temperature was 28 ~ 32 ℃.

Step 7 . After 40 minutes of fermentation, take out the dough and press it with your palm for exhaust. After exhaust, knead it into a ball for 10 minutes. Then divide the dough into three parts with a rubber knife, push and knead the dough on the chopping board with your palm half, and then roll the three dough into oval thick pieces one by one with a rolling pin, and evenly sprinkle the soaked raisins on it.

Step 8 . Roll the noodles into strips from the front to the back. Each piece is about 30cm long. Braid the noodles into plaits.

Step 9 . Put it into the toast mold and cover it with fresh-keeping film for final fermentation. Keep the temperature at about 35 degrees and the humidity at 80 to 85 degrees.

Step 10 . After the blank in the mold is fermented to seven minutes, the egg liquid is coated on the blank.

Step 11 . Adjust the preheated oven to 170 ℃ for 35 to 40 minutes.

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