Ingredients
Plain flour ( 280g ) | Water ( 120g ) |
Butter ( 30g ) | White sugar ( 30g ) |
Salt ( 2 grams ) | Yeast ( 2 grams ) |
Eggs ( 1 ) | raisins ( Appropriate amount ) |
How to make raisin toast
1.Prepare materials p>
2.Put everything except yellow and raisins into the basin
3.He Cheng Tuan
4.Started to pull, throw, and ravage, kneading out a thick film in the middle and adding butter (because it was the summer to knead butter, the scene was too miserable and I didn’t take pictures)
5. Knead out the film and it’s ready (it will be done in 25 minutes)
6. Cover the fermentation basin with plastic wrap and ferment
7. Send it to 2 times the original size, poke a hole with your hand and it will not shrink back
8. Take it out and knead it for a few minutes, deflate the air, divide it into 3 pictures, cover it with plastic wrap and let it rest for 15 minutes
9.Take out a dough, roll it out, sprinkle with raisins, and roll it up
10.Roll up all 3 pieces, put them in the toast box, and ferment again
11.After it is 7-8 minutes full, put it in the preheated oven at 180℃ for 40 minutes
12.The finished product is out
13.Look at the internal organization, Super soft
Tips
The baking time and temperature depend on your individual oven.I don’t have high-gluten flour at home, so I used ordinary flour, which is also very good.If the flour dough sticks to your hands, you can dip your hands in a little flour, but not too much.I added less yeast, I don’t think I need to add too much in summer
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