Raisin Custard Toast
1.
Add water, condensed milk, eggs, corn oil, salt, sugar and yeast powder to the bread bucket in turn
2.
Start a kneading program for 20 minutes, and continue another kneading program for 20 minutes after the end
3.
After the kneading process is over, put the bread bucket and the good noodles into a large basin and cover with a fresh-keeping bag for fermentation for one hour. The picture shows the noodles fermented to almost twice the size. Because my mother likes to eat softer, so I deliberately made the noodles soggy
4.
Take out the dough, ventilate and knead it, divide it into eight equal parts, wrap it in a fresh-keeping bag and wake up for 20 minutes
5.
Roll out the awake dough and put in the raisins as shown in the picture, then roll it up, and then roll it flat (make the raisins evenly distributed on the dough) and roll it up as shown in the figure.
6.
Put the rolled dough into the bread bucket, click on each one and place the bread bucket in the sun to double the size
7.
Put the bread bucket into the bread machine, brush the surface with a layer of egg wash, and bake for 40 minutes.
8.
Take out the toasted bread and let it cool
Tips:
The bread baked by the bread machine will be a bit dry after the night. If you like it softer, you can make the dough a little bit moist during kneading.
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