How to make raisin toast (medium type)

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  1. Mix the medium ingredients and knead into a ball.Ferment at room temperature for 1 hour and refrigerate overnight.Finally, the tissue becomes honeycomb-shaped.Soak raisins for one hour, drain and set aside.

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  2. Mix all the ingredients except butter raisins, and knead to the expansion stage.Add butter and knead until complete.

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  3. Seal and ferment at room temperature until 2-2.5 times in size, take out the exhaust

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  4. Divide into two parts and round.Ferment for 15 minutes in between.

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  5.Take a portion and tap it to exhaust, roll it into a long strip, up and down Fold in half

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  6.Place it vertically and relax for 5 minutes.Roll out into a long strip again, sprinkle evenly with raisins, and press slightly with the palm of your hand.Roll up from top to bottom

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  7.After shaping, put it into the mold and place Put it into the oven (the environment with a temperature of 35 degrees and a humidity of 80 is best for fermentation).You can place a bowl of hot water to increase the temperature and humidity, and ferment until it is 7 or 8 minutes full

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  8. Preheat the oven to 190 degrees.The lowest level.About 35 minutes.Cover with tin foil during coloring.Immediately after baking, unmold and place on the grill to cool.