Blackcurrant Toast
1.
Put all the medium-type dough materials into the bread machine bucket, start the kneading program for 10 minutes, mix into dough, take out the dough and knead it into a container, cover with plastic wrap, put it in the refrigerator and ferment for 17 hours to become medium-type dough;
2.
When making bread the next day, soak the black currant raisins in the rum for about 1 hour. My black currant is relatively dry and a bit hard, so I will soak it. If the black currant is like ordinary raisins The taste can not be soaked;
3.
Tear the medium type dough into small pieces, put all the main dough materials except butter into the bread machine bucket, start the kneading program for 10 minutes, and mix it into a dough;
4.
Add butter, start the kneading process for 20 minutes, and mix into a dough, so that the glove film can basically be formed, but it takes a little longer;
5.
The dough can easily pull out the thin glove film;
6.
Divide the dough into thirds, knead it round, and let it stand for 15 minutes in the middle;
7.
Roll the dough into an oval shape;
8.
Turn it over, roll it up from top to bottom, and let it rest for 15 minutes;
9.
The blackcurrant soaked in rum is dried with kitchen paper to soak up the liquid;
10.
Roll out the dough again into an oval shape, and spread an appropriate amount of black currant;
11.
Turn it over and roll it up from top to bottom;
12.
Put in the mold
13.
Put the toast box in the oven, put a bowl of boiling water, turn on the fermentation mode, and carry out the second fermentation;
14.
Ferment until the mold is seven to eight minutes full, and cover with toast cover;
15.
Put it into the oven, the upper and lower pipes are at 200 degrees, the hot air mode, bake 35 minutes.
16.
After being out of the oven, shake it for two times to easily demould, wait for the toast to cool, put it in a fresh-keeping bag, seal it at room temperature, and slice it the next day.
