1. Stir the yeast with 30 degrees warm water. You can pinch a pinch of sugar with your hands to help ferment. You can see bubbles in the water in about three minutes. This part is to test the activity of yeast. If your yeast is just opened, this step can be omitted.
2. Put all the ingredients in the main ingredient into the bucket of the chef's machine.
3. Start kneading in the 1st gear, then turn to the 2nd gear to knead to the expansion stage. Add butter.
4. Turn to gear 3 and knead until the dough can pull out the film.
5. Add the raisins to the dough and knead well, cover and ferment until it doubles in size.
6. Fermentation is complete.
7. Exhaust the dough and divide it into two portions.
8. Take a dough and roll it out.
9. Roll up. Cover and relax for 15 minutes.
10. Roll it out again and roll it up from the side.
11. Put them into the mold one by one.
12. Put a bowl of hot water in the oven and start the fermentation mode for 40 minutes.
13. After the fermentation is complete, put it in the preheated oven at 180 degrees for 35 minutes.
Tips:The baking time depends on the personal oven temperature.
The water absorption of each brand of flour is different, so reserve 15g of water when making it.
The best toast must be kneaded until the film is pulled out.
The weather is getting colder and the fermentation is not as fast as summer. You can use warm water to make toast, or increase the amount of yeast.
