Raisin Toast
1.
Put 5 grams of yeast and 40 grams of white sugar into the bucket of the bread machine, pour 280 grams of water and stir evenly with chopsticks for five minutes, add an egg, 500 grams of high-gluten flour and 20 grams of milk powder, and put 6 grams on top salt;
2.
Turn on the bread machine kneading program for 20 minutes, add 40 grams of butter and 50 grams of old leaven;
3.
Start the bread kneading program again for 20 minutes, add an appropriate amount of raisins in the last five minutes, and knead the dough to the fully extended stage;
4.
Unplug the power plug, cover the bucket with plastic wrap and then cover the top cover of the bread machine. I fermented for less than an hour;
5.
This flour-fermented dough becomes like this...
6.
Take out the dough and place it on the kneading mat, without exhausting or exhausting!
7.
Divide directly into six parts;
8.
After kneading, cover with plastic wrap and let it relax for 15 minutes. The dough is very tough and cannot be rolled out. After another ten minutes, the dough cannot be rolled out. Finally, it is relaxed for another five minutes without strong rolling to grow into a tongue shape;
9.
Rolled into a tube in turn, the dough is rolled while shrinking, this time I experience the super tension of Canadian high-gluten flour;
10.
Cover with plastic wrap and continue to relax for 20 minutes;
11.
Roll it out into a rectangle again, thin the bottom edge, let's take a look! The degree of difficulty in rolling this dough, I think the toughness of this dough will not change after a year of relaxation, right? It can only be rolled into this;
12.
Roll them all into a tube in turn, so who said that they have to roll 2 to 2.5 turns, but I can only roll one turn with the strength of my Nima!
13.
Barely finished, I really took this brand of flour!
14.
Pour into the toast mold and cover with plastic wrap;
15.
Turn on the oven’s fermentation gear, display 35 degrees, and put a box of hot water next to it (don’t mention the humidity to me, I’ve never used the fermentation tank anyway, my house’s room temperature is 20 degrees, and I don’t know what to use to measure the oven. Humidity);
16.
Ferment until the mold is 8 minutes full;
17.
Looking at the two fattening appearances of the two, I used to be extravagant today when I usually bake the toast without brushing the eggs, and the surface is brushed with a layer of egg liquid;
18.
Put it in the middle and lower level of the pre-wish 175 degree oven and heat it up and down for about 45 minutes.
19.
Finished picture
20.
Finished picture
21.
Finished picture
Tips:
The old leaven was made a few days ago after the bread dough was over-fermented, I divided it into 50g small dough and put it in the refrigerator, and used one each time when making bread. If there is no old leaven, you can leave it alone, or use 50g. Mix flour and 25 grams of water with 2 grams of yeast to form a dough, put it in the refrigerator and freeze for 15 hours.