Raisin toast(pu tao gan tu si )

Raisin toast

Introduction:

"There is relatively little sugar, which is suitable for friends who don't like sweet taste very much. The formula is two 450 grams of toast

Production steps:

Step 1: mix the liquid materials, knead them into a ball, ferment at room temperature until the volume is doubled, and refrigerate for more than 16 hours.

Step 2: knead all the ingredients in the dough except butter and the liquid stored in the refrigerator for more than 16 hours to form the dough, add butter after the film is formed, and continue kneading until the hand is covered with the film.

Step 3: knead the dough and cover it with plastic film for basic fermentation.

Step 4: basic fermentation until the volume is doubled.

Step 5: after the basic fermentation, take out the dough, divide it into 6 equal parts after weighing, roll round, cover with plastic film and relax for 15 minutes.

Step 6: flatten the dough, roll it into long strips, roll it up, cover it with plastic film and relax for 15 minutes.

Step 7: roll the dough down, press flat, roll out the long strip again, turn it over and sprinkle raisins.

Step 8: roll up the dough from the top to the bottom to form a roll, pinch the bottom to close the mouth, and put the roll into the toast box.

Step 9: cover with plastic film, ferment twice until 9% of the mold is full, and brush the egg liquid.

Step 10: preheat the oven, heat 180 ℃ and 190 ℃ for 35 minutes. After coming out of the oven, vibrate the mold for several times, demould immediately, cool it in the air, and seal it with fresh-keeping bag.

Materials required:

Jinxiang high gluten flour: 350g

Soft sugar: 70g

Water: 50g

Salt: 1 teaspoon

Yeast: 1 + 1 / 2 tsp

Whole egg liquid: 60g

Fresh milk: 75g

Butter: 50g

Water: 150g

Note: raisins can be soaked in wine overnight in advance and used after drying. It tastes better.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Pu Tao Gan Tu Si