Raisin Toast

Raisin Toast

1. Put all the ingredients except the butter in the bread machine and mix for 20 minutes, then add the butter and mix for another 30 minutes to complete. At the complete stage, the dough can pull out a large piece of film, and the edge of the hole is smooth. (The quantity is the amount of two 450 g toasts)

2. Add the raisins and stir for 10 minutes.

3. Put it into the container and cover it with plastic wrap to ferment to 2-2.5 times the size.

4. The fermented dough is pressed and vented and divided into 4 equal parts. After rounding, cover with plastic wrap and relax for 15 minutes.

5. Close the dough downwards, flatten the dough with your hands, and roll it up and down from the middle with a rolling pin.

6. Turn the dough over and roll it into long strips from top to bottom. If the rolled dough has exposed raisins, remove them and stuff them into the dough from the side to prevent it from becoming bitter after baking.

7. Put the shaped dough into a toast mold for secondary fermentation. The length of the rolled dough should be the same as the length of the mold.

8. After fermenting to the same height as the mold, brush a layer of whole egg liquid on the surface.

9. Preheat the oven and bake at 170 degrees for about 35 minutes.

10. Finished picture

11. Finished picture

12. Finished picture

13. Finished picture

Tips:

In baking, it means adding water to the flour and heating it to gelatinize the starch, or adding hot water at different temperatures to the flour to gelatinize the starch. This gelatinized batter is the soup. The biggest difference between soup bread and other breads is that the starch gelatinization increases the water absorption, so the texture of the bread is soft and elastic, which can delay aging and cater to the taste of modern people.
1. Add 100 grams of high powder to 500ml of water and stir evenly. 2. Put it on the fire to heat and keep stirring, when it is heated to 65 degrees, remove from the fire. 3. There will be lines when the batter is stirred at this time. 4. Put it into a container, cover with a fresh-keeping lid to prevent water loss and surface crusting, and then use after cooling to room temperature.
If the finished soup batter is not used up, it can be sealed and stored in the refrigerator for 1-2 days; if the soup batter turns gray, it cannot be used again. If the batter is made according to the amount in the product formula, it is easy to burn the pot, and the produced weight will be insufficient due to the loss of moisture after heating.