Grains and raisin toast

Published Dec 16, 2021 at 07:42am ET

Food Material List

1 High powder 300g
2 milk 160g

Operational steps

1 All dry ingredients except butter, distillers grains, milk and eggs are stirred and mixed evenly in a bin.
2 When pouring in the distillers grains and eggs, mix well with the dry ingredients first, then slowly pour in the milk and flour (flour has different water absorption, dont add them all at once according to the formula). I originally took only 140 ML of milk, and then added 20 ML more. Make the flour into a smooth dough.
3 The transparent film can be pulled out by adding butter softened at room temperature, kneading and beating to the full expansion stage.
4 Fermentation dough is 2 times or 2.5 times larger in an airtight, moisturizing space.
5 Take out the exhaust gas and wake up for 15 minutes. Roll out the dough, spread the raisins and roll up the dough from top to bottom.
6 Put the dough in the toast box, and then put it in the closed moisturizing space for secondary fermentation. The dough is fermented until the toast box is 8 cents full.
7 Take out the toast box, brush the dough with the whole egg liquid and sprinkle with cereal for decoration.
8 Baking: Preheat 180 degrees, heat the middle and lower layers for 35 minutes.

Tips

The yeast only used 2 grams this time. In general, the yeast consumption of such a large amount of toast should be about 5 grams, but I used 2 grams because I wanted to know whether the distillers grains would play a role in fermentation. Originally, I wanted to use natural distillers grains to ferment. Later, I was afraid, and put 2 grams less. After the experiment, it is found that it is really very good, especially in the second fermentation, it is fast and good, and the finished product is very soft and moisturizing. Next time you really dont need yeast, try whole distillers grains fermentation and report to you.

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