Black Rice Brown Sugar Toast
1.
Weigh the materials according to the formula table.
2.
Stir the yeast evenly and dissolve it in water.
3.
Pour all the materials in the middle seed into the mixing tank and mix slowly for 4 minutes.
4.
Cover with plastic wrap and ferment for 2-4 hours.
5.
Pour all the materials of this kind except butter and raisins, the middle kind of dough into the mixing tank and knead until the expansion stage.
6.
Add butter and mix slowly and then at medium speed until the dough can pull out of the film.
7.
Take out the kneaded dough, add raisins, and knead evenly.
8.
The dough undergoes the first basic fermentation.
9.
The dough is fermented to twice its size, divided into 179 grams each, and rounded. Relax for about 20 minutes.
10.
Roll out the dough and pack it with brown sugar, then roll it up.
11.
Put it in a toast box.
12.
Proceed to the final proofing and ferment until the toast is 9 minutes full.
13.
Preheat the oven in advance, fire up and down at 190 degrees, lower the floor, and bake for 25-28 minutes.
Tips:
1. Do not pour the water in at once, leave 10 grams to see the state of the dough, add as appropriate.
2. Shake once out of the oven to prevent retraction.
3. Different ovens have different tempers, so please adjust them appropriately according to your own oven.
4. This morning, I only rolled it once. The more I rolled it, the texture was dense, delicate, and elastic, but it took a little longer to wake up in the middle.
