Condensed Milk Raised Toast

Condensed Milk Raised Toast

1. 1 Raw materials: 250 grams of high-gluten flour, 70 grams of soup, 50 grams of egg, 30 ml of milk, 40 grams of fine sugar, 3 grams of dry yeast, 5 grams of salt, 30 grams of butter, appropriate amount of ice water, 40 red and green grapes 15 grams of Cointreau for soaking raisins, plus a little hot water.

2. 2 Soak the raisins with Cointreau hot water and set aside.

3. 3 Add a little sugar to the yeast and brew it with warm milk for 10 minutes to wake it up. In addition to the butter, mix the flour, soup, eggs, sugar, and salt evenly. Pour in the yeast water and hydrate it with ice. The softness and hardness will do.

4. 4 Then rub vigorously.

5. 5 After kneading the tendons, add butter cubes and continue to knead to the complete stage, and the softness and tendons can pull out the membrane.

6. 6 The most suitable basic fermentation temperature is between 28 and 32 degrees.

7. 7 After 40 minutes of fermentation, take out the palm of your hand and press it to exhaust. After exhausting, knead the dough for 10 minutes. Then divide the dough into three parts with a rubber knife. Hold the dough halfway in your palm and roll it on the chopping board. Use a rolling pin to roll the three dough pieces one by one into thick oval noodles, and evenly sprinkle the soaked raisins on the top.

8. 8 From front to back, roll the noodles into strips, each one to a length of about 30 cm, and braid the noodles.

9. 9 Put it in the toast mold and cover it with plastic wrap for the final fermentation. Keep the temperature at about 35 degrees and the humidity at 80 to 85 degrees.

10. 10 After the blanks in the mold are fermented to 70% full, the blanks are coated with egg liquid.

11. 11 Adjust the preheated oven to 170 degrees and bake for 35 to 40 minutes.

12. Finished picture

13. Finished picture

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15. Finished picture

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Tips

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