1. The raw materials of the middle kind of dough: bread flour, milk and high-sugar-tolerant yeast.
2. Mix the milk and high-sugar-tolerant yeast for a few minutes.
3. Pour the mixture of yeast and milk into bread flour to form a smooth dough, cover it with plastic wrap, and leave it in the refrigerator to ferment for about 10 hours.
4. The raw materials of the main dough: medium type dough, bread flour, sugar, eggs, butter, salt and raisins.
5. Add the medium type dough, sugar, bread flour, and eggs into the bread bucket, start the kneading program, and start kneading.
6. When kneading the dough in the bread machine, first wash the raisins and soak them in water to soften them.
7. When the dough in the bread bucket is formed, add salt and continue to knead the dough.
8. When the dough is slightly gluten, add softened butter and continue kneading.
9. Soak the soft raisins and soak up the moisture with kitchen paper.
10. When the dough is kneaded out of the glove film, add raisins, hehe, doing it yourself is economical, I put a lot of raisins, and knead the raisins and the dough evenly.
11. After kneading, take out the dough and arrange it into a circle by hand, and put it in a basin to ferment at room temperature.
12. When the dough gradually expands and expands to twice its size, poke the dough with your fingers, and the hole does not collapse or shrink, which means that the fermentation is complete.
13. After the dough is taken out of the basin, it is vented and divided into 6 small doughs, kneaded into a round shape, and left for 10 minutes.
14. Take out a small dough and roll it into an oval shape.
15. Fold the upper and lower sides in half, and then roll out the length and width.
16. Then fold it in half from left to right.
17. Put the finished dough into the toast box, and make the rest of the dough in turn. Cover the toast box lid and put it in the oven for fermentation. When the toast box is nine minutes full, take out the toast box. Preheat the oven to 170 degrees and lower the heat to 190 degrees. The preheating is complete, and the mold is placed in the oven to bake It can be taken out in 36 minutes. When the toast is aired to hand temperature, put it in a fresh-keeping bag and save it.
18. The delicious raisin toast, whether it is breakfast or snack food, is nutritious and delicious.
Tips:1. The water absorption of bread flour is different, the amount of liquid added will also be different.
2. The temperature of the oven should be set according to the characteristics of your own oven and the toast mold.
3. Wash the raisins in advance, soak them to soften and absorb the moisture before adding them to the dough.
4. Raisins can also be replaced with other dried fruits.
