Name: Okinawa Brown Sugar Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Medium-type dough high-gluten flour; 200g Medium type dough water; 3.5g Medium type dough yeast (dry); 150g (Main dough) High-gluten flour; 75g Okinawa brown sugar; 2g Yeast (dry); 6g salt; 25g Whole egg liquid; 90g Ice water; 50g butter; 25g rum; 50g raisin; 50g Dried cranberries; Some brown sugar; Some almond slices

Okinawa Brown Sugar Toast

1. Part of the middle seed materials are mixed evenly, knead into a dough and ferment at room temperature for one hour

2. Open to see cellulite

3. Soak raisins and dried cranberries in rum for one hour

4. 90 grams of water frozen into half ice and half water

5. Mashed brown sugar into powder

6. Cut the fermented medium dough into small pieces, and put them into the cook machine together with the main dough parts except butter

7. Stir to the expanded state, you can stretch out the coarse film

8. Add butter softened at room temperature

9. Stir to a fully expanded state, you can pull out a large piece of film

10. Add the soaked dried fruit, mix well at low speed

11. Put it in the baking tray for one fermentation, and it will be allowed to ferment for 30 minutes at room temperature of 25-28 degrees.

12. Divide equally into 6 parts and relax for 15 minutes

13. Take a dough and roll it into a beef tongue shape

14. Turn it over and roll it from top to bottom

15. Relax for 15 minutes

16. Roll again

17. Put it into the mold for secondary fermentation

18. The temperature is 33-35 degrees, the humidity is 80%, and the fermentation will be seven to eight minutes full. Use scissors to cut a hole

19. Brush the surface with egg wash, sprinkle with sliced almonds for decoration, sprinkle with brown sugar in the middle

20. Put it into the preheated oven, upper heat 160 degrees, lower heat 210 degrees, bake for 40 minutes

21. The beautiful brown sugar toast is ready

Tips:
1. The room temperature is below 20 degrees, you can use room temperature water instead of ice water. Just control the center temperature of the dough at 24-26
2. After the dried fruit is soaked, squeeze out the moisture and put it into the dough. It can also be soaked without rum.
3. The water absorption of flour is different, and the water volume should be adjusted according to the state of the dough. I like the dough with a large amount of water. I add a little more liquid than the recipe every time. It's fine to throw away the powder when you operate it.

Okinawa Brown Sugar Toast

Ingredients

Okinawa Brown Sugar Toast

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