Raisin toast ~ ~ delicious to burst

Published Jun 20, 2020 at 11:57am ET


Raisin toast ~ ~ delicious to burst

Families like to eat toast bread, downstairs there is a good business bakery, said to be very delicious, in not learning to make bread, always go to buy two bags of bread every three or five times, unintentionally obsessed with their own home baking bread, that kind of self-made bread sense of achievement, is simply indescribable, and, too delicious.^^

Food Material List

  • 1 Strong flour 300g
  • 2 milk 130g
  • 3 Condensed milk 20g
  • 4 Raisins 60g
  • 5 RUM 10g
  • 6 Powdered sugar 30g
  • 7 yeast 4G
  • 8 salt 3G
  • 9 Egg juice 30g
  • 10 butter 30g

Operational steps

  • 1 Prepare the raw materials of toast bread. Rinse the raisins and drain the water. Soak them in 10 Krum wine. The raisins toast bread baked in this way tastes better. The raisins are moist and soft, and also have the aroma of wine.
    Raisin toast ~
  • 2 Put milk and condensed milk, egg liquid in the bread barrel first, condensed milk can also be replaced by light cream or yogurt.
    Raisin toast ~
  • 3 Next, put flour, salt and sugar powder on two diagonals, and dig a pit in the middle and cover it with yeast.
    Raisin toast ~
  • 4 Knead the dough into a delicate and smooth dough, pull out a thick film, add butter and continue to knead the dough until it can pull out the film that is not easy to break. This is the kneaded dough. Take it out of the bread bucket and take a picture so that you can see it more clearly.
    Raisin toast ~
  • 5 This is the state of kneading and pulling.
    Raisin toast ~
  • 6 Set the fermentation procedure in the bread machine for an hour. The dough is 2 to 2.5 times bigger. Dip some flour with your hands and press a hole in it. The place where the dough is pressed does not shrink or collapse, indicating that the fermentation is completed. You can also cover a fresh-keeping film and put it in a bowl to ferment at room temperature, which is time-consuming.
    Raisin toast ~
  • 7 Take out the fermented dough and drain it. Divide it into three parts and cover it with plastic film for 20 minutes. Roll the dough into a tongue shape with a rolling pin. Put the raisins on it. The raisins need to be drained before they are soaked in rum.
    Raisin toast ~
  • 8 Roll up the dough with raisins from bottom to top. I rolled it in two and a half circles, with the opening facing down.
    Raisin toast ~
  • 9 Roll the raisins in turn and place them in the toast mould.
    Raisin toast ~
  • 10 Put it in the middle and lower layers of the oven for the second fermentation. The temperature is set to 40 degrees for an hour. Put a bowl of water under the toast mould to prevent the toast surface from drying.
    Raisin toast ~
  • 11 Its time for toast to ferment to eight minutes full.
    Raisin toast ~
  • 12 Preheat the oven 180 degrees. Cover the toast box and bake for 35 minutes at 180 degrees on the lower and middle floors. Its time to open the box with heat insulation gloves. If the color is not enough, bake for a few more minutes.
    Raisin toast ~
  • 13 Baked toast immediately upside down on the roasting net, put it in a cool place, dont forget to wear heat insulation gloves oh, toast mold after high temperature baking, very hot.
    Raisin toast ~
  • 14 Use a bread knife to slice the cold toast. Dont use too much force when slicing, gently pull the saw-tooth knife back and forth, so that the bread cant fall off and be cut neatly.
    Raisin toast ~
  • 15 Look at the internal organization, delicate and soft.
    Raisin toast ~
  • 16 Finished products.
    Raisin toast ~
  • 17 The finished product is very sweet and soft.
    Raisin toast ~
  • 18 I keep sliced toast in a bread bag so that it keeps the bread soft. Its usually better to finish it in three days.
    Raisin toast ~

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Healthcare food category

Oven recipes, Braise, Light, Children, Noodle, Korean cuisine 1, Coffee with coffee


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