Raisin Toast

Name: Raisin Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 70g Soup; 1 piece of 50g egg; 30ml milk; 30g butter; Some Ice water; 40g Red and green grapes; 40g Caster sugar; 3g Dry yeast; 5g salt; (For soaking grapes) 15g Cointreau Orange Wine

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The oven at home is too small, and it is too troublesome to make patterned buns one by one! One loaf is enough for one oven, cut into slices and eat well, haha!

The company gets too busy every year at the end of the year! It seems that the whole year's work is concentrated in this time period. At the end of the day, I’m very tired, and I don’t have time to go home and work harder. The simpler the better. It’s almost OK to have enough nutrition. Every year, since the outside contribution is big, there is only one family at home. Make do!

Loaf has the benefits of loaf. After kneading the top, you can go to do other things. Rest and read within two hours. When the time is up, knead it and rub it for an hour, and let it lie down in the mold. Let it grow up slowly. When you gain weight, it’s time to get out of the oven. Anyway, one night, even taking a break with toast is not a lot of work. "

Raisin Toast

1. Ingredients: 250 grams of high-gluten flour, 70 grams of soup, 50 grams of egg, 30 ml of milk, 40 grams of fine sugar, 3 grams of dry yeast, 5 grams of salt, 30 grams of butter, appropriate amount of ice water, 40 grams of red and green grapes , 15 grams of Cointreau orange wine for soaking raisins, plus a little hot water.

2. Soak the raisins with Cointreau hot water and set aside.

3. Add a little sugar to the yeast and brew it with warm milk for 10 minutes to wake it up. In addition to the butter, mix the flour, soup, eggs, sugar, and salt evenly. Pour in the yeast water and hydrate it with ice. The softness and hardness will do.

4. Then rub it vigorously.

5. After kneading the tendons, add butter cubes and continue to knead to the complete stage. If the softness and tendons can pull out the membrane, it is OK.

6. The most suitable basic fermentation temperature is between 28 and 32 degrees.

7. After 40 minutes of fermentation, take out the palm and press it to exhaust. After exhausting, knead the dough for 10 minutes. Then divide the dough into three parts with a rubber knife. Hold the dough halfway in the palm of your hand and roll it on the chopping board. The rolling pin rolls the three dough pieces into oval thick noodles one by one, and sprinkles the soaked raisins evenly on the top.

8. From the front to the back, roll the noodles into strips, twist each to a length of about 30 cm, and braid the noodles.

9. Put it into the toast mold and cover it with plastic wrap for the final fermentation. Keep the temperature at about 35 degrees and the humidity at 80 to 85 degrees.

10. After the blanks in the mold are fermented to 70% full, the blanks are coated with egg liquid.

11. The preheated oven is adjusted to 170°C and bake for 35 to 40 minutes.

Tips:
1. The so-called kneading to the complete stage means that the viscosity of the noodles is reduced and the flexibility is increased. The film can be pulled out by hand, which is similar to chewing gum. It can be stretched to thin to semi-transparent. But don't make too much difference, you can do basic fermentation.

2. Don't press the dough too hard when making the sculpting ball. Hold the dough halfway with your palm. The palm strength should be even, similar to kneading a rubber ball in your palm.

3. In the end, just make the noodles rise to seven percent full in the mold, so that it has ample room for stretching during baking.