1 Shot of Coconut Oil Raisin Toast
1.
Put other materials except raisins and pumpkin seeds into the noodle bucket. The salt and sugar should be separated, so that the yeast cannot touch the salt. When the weather is very cold, you don't need to put salt. Different brands of flour have different water absorption. It is best to reserve about 10 grams of water and add it according to the situation.
2.
Set the appropriate time and method of noodle making according to your own machine, and finally you must be able to pull out a strong film. This way the toast can be delicious.
3.
Divide the beaten dough into three equal parts. Because it is relatively dry now, during operation, it is best to cover a piece of plastic wrap, or moisten a clean towel and wring it out and cover it on the dough.
4.
Take a piece of dough, roll it into a beef tongue shape with a rolling pin, and then roll it up from the thin end. You can sprinkle a thin layer of dry powder on the chopping board to prevent sticking, but you can't sprinkle too much. You don't need to sprinkle dry powder like steamed bread to choke the noodles when making toast.
5.
Roll out the three doughs one by one, and don't forget to cover them with plastic wrap.
6.
Soak the raisins in warm water in advance, wash them, and use kitchen paper to absorb excess water. It would be better if there was rum, and the flavor would be better with rum soaking.
7.
Take a roll, seal it down, squeeze it with your hands first, and then roll it into a long strip. Note that the width should not be larger than the width of the toast box, and the length should not exceed 40 cm. Sprinkle the raisins evenly. Because there is still a little pumpkin seeds to be consumed, I added a little more pumpkin seeds, this can be omitted, or a little other nuts.
8.
Roll up the dough sheet and pinch the edges tightly. If it's a bit dry and hard to pinch, you can stick a little water on the edge to make it easier to pinch.
9.
Make the three rolls one by one, put them into the toast box, cover them, and leave them to ferment at a warm place. As for the fermentation time, it's hard to say, because the temperature is different, the fermentation time is also different, try to control about one hour, not more than one and a half hours. The oven with fermentation function can be used for fermentation.
10.
When the toast reaches 80% of the box height, the oven starts to preheat. I warmed up at 190 degrees for 10 minutes. Generally, the colder the weather, the longer the warm-up time, so that the temperature can reach the expected conditions. Then it was baked at 170-180 degrees for 40 minutes. The temperature and time are for reference only, because everyone's oven is different, and the mold is also different, so you need to adjust it yourself.
11.
After the toast is baked, take out the toast box from the oven, open the lid, knock on the table a few times, then pour out the toast, let the toast lie on its side and let it dry until it is warm to your hand, bag it and store it in a sealed bag, or tear it by hand. Eat slices and finish as soon as possible.
Tips:
1. Different brands of flour have different water absorption rates, so reserve about 10 grams of water and add it according to the situation.
2. Don't put too much raisins and nuts, it will affect the fermentation.
3. This is a fermented toast. After a period of time, the surface will collapse slightly. This is normal. If it collapses very much
