1. Weigh wheat flour, toast powder, milk powder, sugar and refined salt, and mix them evenly.
2. Weigh the yeast powder and water and stir to dissolve it.
3. Dig the wheat flour into a deep hole, pour in the yeast liquid, and stir to make it fully absorbed by the flour.
4. Add the mixed liquid of 180g clean water and 100g fresh milk in several times to make it all absorbed.
5. Weigh 20g of butter, heat it in a microwave oven: 600w for 35 seconds, add the softened butter to the dough, and knead it into a smooth dough.
6. Then add 80g of raisins and knead into the dough evenly.
7. Put the dough in the basin, cover with a slightly damp cloth, and carry out the first fermentation: 1 hour and 30 minutes.
8. The first fermentation is over
9. After the first fermentation, divide the dough into 4 small doughs.
10. Use a brush to evenly spread the olive oil on the inner wall of the toast mold and the inside of the lid.
11. Put 2 doughs into the toast mold, cover the lid, and carry out the second fermentation: 1 hour and 45 minutes.
12. After the second fermentation is over, remove the lid and brush the surface of the fermented dough with egg liquid.
13. At the same time, preheat the oven in advance: 170 degrees, 10 minutes. After preheating, pour 50g of water (outside the recipe) into the empty baking pan at the bottom of the oven.
14. Put the toast mold (without lid) with the dough in the oven and start baking: 170 degrees, 35 minutes.
15. After the toast is out of the oven, it is poured out of the mold (de-mold).
16. After cooling naturally, slice with a bread knife.
Tips:Regarding the first fermentation time of various toasts, it is recommended to set 1 hour and 30 minutes in spring and autumn except for the high temperature in summer. In winter, the room temperature is low. It is recommended to preheat the oven for 30 degrees for 10 minutes, and then put the dough to be fermented for the first fermentation.
In addition, many of the original toast recipes used cream. In order not to gain weight, I deliberately deleted the cream. In the milk raisin toast tested today, 100g of milk is used in a total of 380g of liquid, and the taste is completely ok.
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