Raisin Custard Toast

Raisin Custard Toast

by Longlong-ago

4.7 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

3

My mother used to buy bread in a cake shop. I really like to eat it. In order for her to eat clean, hygienic and delicious bread, I keep improving the recipe.

Ingredients

Raisin Custard Toast

1. Add water, condensed milk, eggs, corn oil, salt, sugar and yeast powder to the bread bucket in turn

Raisin Custard Toast recipe

2. Start a kneading program for 20 minutes, and continue another kneading program for 20 minutes after the end

Raisin Custard Toast recipe

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

Raisin Custard Toast recipe

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

Raisin Custard Toast recipe

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.

Raisin Custard Toast recipe

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

Raisin Custard Toast recipe

7. Put the bread bucket into the bread machine, brush the surface with a layer of egg wash, and bake for 40 minutes.

Raisin Custard Toast recipe

8. Take out the toasted bread and let it cool

Raisin Custard Toast recipe

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.

Comments

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