Condensed Milk Raised Toast Method
1.
Mix the three kinds of materials evenly, put them in a basin and put them in a plastic wrap, ferment at room temperature for 40 minutes and put them in the refrigerator to ferment overnight or put them in a warm place to ferment to 3 times their size and use them directly
2.
After the middle seed is fermented, prepare all the ingredients of the main dough. The raisins are soaked in water for 20 minutes, and then use kitchen paper to absorb the moisture.
3.
Cut the medium dough directly into small pieces and add all the ingredients except butter and raisins in the main dough, and knead the dough for 30 minutes in a bread machine
4.
After kneading the dough, add butter at room temperature and continue to knead for 20 minutes
5.
After kneading the dough, place it on the chopping board, wrap it with plastic wrap, and let it rest for 20 minutes
6.
Then divide the dough evenly into six parts and let it sit for 20 minutes (I made two toasts, so I divided it into six parts)
7.
Now you can shape the dough. Roll the dough into an oval shape and put raisins on it.
8.
Then fold the dough and squeeze tightly
9.
Gently roll the dough into a round shape
10.
Use a knife to cut two cuts vertically, do not cut off the top, and cut off the bottom
11.
Knit into a twist shape, make sure to squeeze tightly at the closing
12.
Turn the twist upside down and squeeze it tightly
13.
After all the dough has been operated according to the steps 7-12, put it into the toast box and put it in an unplugged oven, put a bowl of hot water, and carry out the final fermentation for about 1 hour to nine minutes full
14.
The fermented dough is lightly smeared with egg liquid
15.
Preheat the oven and bake for 35 minutes at 190 degrees
Observe the coloring in about 5 minutes, cover with tin foil in time and release it immediately after baking, and keep it tightly sealed.
Tips:
This is a very delicious milk-flavored toast. I added soaked raisins and a lot of condensed milk, so it’s called condensed milk raisin toast. The middle seed method is used. The first fermentation is the fermentation of the middle seed dough. It is kept in the refrigerator and fermented overnight. I like the middle seed method because for office workers, this method is really good for controlling the time. It feels OK. Very flexible schedule. If there is enough time, the first fermentation of the medium kind of dough can also be at room temperature or in a warm place to ferment to 3 times its size, which takes about 3 hours (depending on the temperature). The following formula is to make two 450g toast boxes, so you must have two toast boxes. If you think the amount is too large, just halve all the ingredients!
ps: The 450g local tyrant gold non-stick toast mold I use
