Cheese Raisin Toast
1.
A Middle-type dough: 160 grams of high-gluten flour, 2 grams of instant yeast powder, 1 egg yolk (18-20 grams), and 80 grams of water
2.
B Main dough: 40 grams of high-gluten flour, 20 grams of caster sugar, 1/4 teaspoon of salt, 10 grams of milk powder, 10 grams of cheese powder, 20 grams of water
3.
C 10 grams of unsalted butter, 50 grams of raisins
4.
D Cheese paste: 75 grams of cream cheese, 20 grams of powdered sugar, 20 grams of egg yolk, 10 grams of low-gluten flour
5.
Mix all the medium dough materials, stir to form a dough, and ferment for 90 minutes.
6.
Mix the ingredients in Method 5 with ingredient B, stir until smooth (20 minutes), add unsalted butter, stir into a malleable dough (20 minutes), add raisins, and mix well. (When adding raisins, you can take the dough out of the bread bucket and knead it with your hands to form a smooth surface. Do not expose the raisins to the outside.)
7.
The basic fermentation is doubled (after one hour).
8.
Take out the dough and round it and let it rest for 10 minutes. Roll out a rectangle about 20 cm in length.
9.
Roll up the reverse side.
10.
Put the toast mold face up and put it in a warm and humid place for final fermentation.
11.
When the dough is fermented, you can make a cheese paste: soften the cream cheese with heat insulation water, add powdered sugar and egg yolk and mix well, add low-gluten flour and mix well.
12.
The dough rises to 9 minutes full.
13.
Spread the cheese paste evenly on the surface and sprinkle with almond flakes.
14.
Put it in the preheated oven, 190 degrees, up and down, 35 minutes. (According to your own oven).