Black How to make black currant milk toast

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  1.Finished product picture.

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  2. Prepare the materials.

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  3.Except for salt and butter, put the other ingredients into the chef's machine and stir evenly at low speed.Whip the dough.

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  4. Beat until the surface is smooth, add salt and butter, and continue to beat.

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  5. Send to the fully expanded stage, into a glove film state, wrap the dough in a round shape, and place In the fermentation pot, cover with plastic wrap and ferment for 1 hour, then put it in the refrigerator (3°C) to ferment overnight.

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  6. The next day, ferment until doubled in size, and it will not rebound when you insert your finger.Fermented and matured.

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  7. After the dough is exhausted and sorted, divide it into 6 equal portions and enjoy the reunion.Let the dough rest for 20 minutes.

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  8. Divide the rum-soaked blackcurrant raisins into 6 equal parts.Drain on kitchen paper and set aside.

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  9.Take a woken up dough and use a rolling pin to roll it into a ox tongue shape.Add black currants and raisins.

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  10. Roll up from top to bottom and wrap into a cylinder.

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  11.Put it into the mold and enter the secondary fermentation for 2 hours, humidity 80, temperature 28℃.

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  12. Ferment until 9 minutes full and cover.

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  13.Preheat the upper tube of the oven to 150℃, the lower tube to 170℃, and place the middle and lower layers , bake for 45 minutes.

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  14. Unmold immediately after baking and allow to cool naturally.

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  15. Take pictures of slices.

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  16.A close-up picture.