1. For the middle seed part, mix the flour, water, and yeast evenly until there are no dry powder particles, and knead into a dough. Put the plastic wrap in the basin and put it in the fermentation box at 28 degrees, 80% humidity, and basic fermentation for about one hour. It depends on the state. After tearing, it is finished with a honeycomb shape.
2. Dry the grapes to absorb the moisture, soak them in rum for one night in advance, dry fruit 4: wine 1. Just crush the walnuts.
3. Put all the main ingredients into the cook machine except the butter, and cut the middle seed into small pieces.
4. First, mix well at low speed and turn to medium speed until the surface is slightly smooth and a thick film can be drawn. Add butter that has softened at room temperature and mix well at low speed and turn to medium speed.
5. Stir until the glove film can be pulled out, add the soaked raisins and walnuts, and mix well at low speed.
6. Put it in a non-stick baking pan for fermentation, the temperature is 28 degrees, the humidity is 80%, and the fermentation is 30 minutes. The volume of the dough after the first shot is not very large, but it is elastic, and you can hear a popping sound when you tap the dough with your hands.
7. Pour the dough on the kneading mat
8. Tap the exhaust. Divide into 8 parts, spheronize and relax for 20 minutes. Take a piece of dough and pat it to exhaust, roll it out from top to bottom, stretch the top with both hands, turn it over, make the bottom thin, roll it from top to bottom, relax for 20 minutes, roll it out again, sprinkle brown sugar in the middle, roll it and put it in the spit In the box, close it in one direction, put it on both sides first and then put it in the middle.
9. Put the temperature in the fermentation tank at 37 degrees, humidity at 80%, and ferment until it is nine minutes full. Brush a thin layer of egg liquid on the surface evenly, and cut a hole in the middle with scissors.
10. Sprinkle brown sugar on the cut and sprinkle almond slices on both sides.
11. Preheat the oven 10 minutes in advance in the air furnace mode of 200°C and 230°C. The rotary air furnace is heated to 150°C and 210°C. The mold is put into the oven and baked for 25 minutes. Turn the mold around 15 minutes, being careful not to burn it.
12. When the vibrating film is out of the oven, the hot air will be released and poured on the drying rack, leaving enough space underneath to ventilate to avoid the production of water vapor. Leave it in a bag and seal it at room temperature below hand temperature.
13. Finished product display
14. Finished product display.
Tips:1. This recipe is two 450g toasts.
2. Use ice water for room temperature above 20 degrees, half ice and half water for room temperature above 25 degrees, and normal temperature water below 20 degrees. The amount of water can be appropriately increased or decreased by about 10 grams according to the draft of the flour.
3. Due to the large water content of the dough, you must dust off the hand powder when handling the dough.
4. The toast that can't be eaten in a short time can be sliced and frozen. It can be baked again for about 10 minutes between eating, just like the one just made.
