Recipe of Raisin Brown Sugar Whole Wheat Toast

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  1. Soak the raisins in water and set aside.Mix all ingredients except butter and knead.to pull out thick film.(I use a food processor to grind the brown sugar into powder.If it is not available, you can use half of the water in the recipe and brown sugar to heat it into sugar water and cool it down for later use.) Add butter and continue kneading until a large film is drawn out

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  2.Knead into a ball, seal with plastic wrap in a large bowl, and place in a warm place to ferment until 2.5 times in size.

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  3. Take out the exhaust, divide it into three equal parts, and roll them into balls.Cover with plastic wrap and ferment for 20 minutes.

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  4. Drain the raisins, wipe them clean with kitchen paper, and wait use.Take a piece of dough and roll it into a long tongue shape, evenly arrange the raisins on it, then roll it up from top to bottom and put it into the mold.Put it in the oven, put a bowl of hot water in the oven (the second temperature is 38 degrees, moderate 80% is best) and ferment until the mold is nine percent full

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  5. Preheat the oven to 175 degrees, place the middle and lower layers, and bake for about 55 minutes.Be careful to cover with tin foil halfway to avoid over-coloring.Immediately after baking, remove from the mold and cool.