1. Weigh the high-gluten flour and yeast and mix them together, because the yeast cannot be in direct contact with the salt to affect the fermentation
2. Put eggs, whipped cream, and milk directly into the bread bucket and weigh it together. The weight is 170 grams.
3. Add dry powder to the liquid, add granulated sugar and salt diagonally, start the dough mixing process
4. Add butter after the first kneading procedure is completed, and start the kneading procedure again
5. Check the state of the dough after the second kneading process is completed
6. Pour out the dough and continue to knead for about 10 minutes.
7. Put it in a large bowl and cover with plastic wrap and leave to ferment in a warm place. Fermentation is completed in about 1 hour. Punch a hole in the middle without rebounding or collapsing
8. Put the fermented dough on the chopping board and use a rolling pin to press and exhaust slightly. The strength is balanced and the thickness is consistent. Roll the dough into a rectangle and fold it in the middle. Cover the interface with plastic wrap and relax for about ten minutes
9. Roll out the loose dough into a rectangular shape, add chestnut filling (refer to my recipe "chestnut filling") and raisins. Add the amount according to your taste, roll it up from bottom to top, gently pinch and fit the joint, Put it in the toast box.
10. Boil hot water in the pot, the moisture does not need to be too high, about 60 degrees, put in the toast box and cover the pot, wait for about forty minutes. Set the alarm clock and do your own thing
11. Preheat the oven at 170°C, the dough will double its size, put it in the oven at 170°C and bake for 35 minutes
12. After baking, pour out the bread and let it cool completely. The temperature of the oven in my home is higher, and the color is darker when baked at 180 degrees, just 170 degrees.
Tips:This toast is full of milk flavor. The chestnut filling can be changed to your favorite fillings. The bread is soft and chewy. The bread machine has completed most of the kneading process. You can feel the expansion of the dough by yourself. You must knead it. The drawing effect can only be achieved with the release mask.
