How to make raisin walnut cinnamon toast

For everyone, when they reach a certain age, they have to get married and have children, and then they will face frequent visits from relatives and friends. When relatives and friends come to visit, decent meals are essential. If you can't do it, wouldn't it be embarrassing? Well, now I will teach you how to make raisin walnut cinnamon toast.

2.1 Shape the dough into a ball, let it ferment at room temperature until it doubles in size, and then release the air. Pour a little oil into the food bag, knead it to prevent sticking, put in the dough, expel excess gas, and tie the bag tightly. Put a few more layers of bags on the outside, the dough will ferment very vigorously... the plastic bag may burst at any time

4. Take out the dough the next day, return it to temperature, and knead in the dried fruits. There is too much fruit material and it is too difficult to knead it all at once. My method is to roll the dough into a rectangle, spread appropriate fruit fillings in the middle 1/3 of the area, fold both sides towards the middle, rotate the dough 90 degrees, and repeat the process of rolling, spreading fruit fillings and folding until all the fruit fillings are used up. Then start to knead the dough slowly and carefully, making sure that all the dried fruits are kneaded and evenly kneaded into the dough. The most intuitive way here is to pick up the dough and knead it into a ball. You can see that all the dried fruits are covered in the dough. Even the dried fruits floating on the surface are covered with a thin film. Knead it a few more times. If the dough is still in this state, the fruit material can be judged to be well distributed in the dough.

5. Divide the dough into two equal-sized pieces, roll each into rectangular pieces, sprinkle with cinnamon powder and sugar, roll up the dough, put it into two oiled molds, spray the surface with appropriate vegetable oil, cover with plastic wrap or other containers, and ferment in a warm place until it doubles in size.

6. Preheat the oven to 180 degrees, put the fermented dough in and bake for about 20 minutes. Rotate the baking tray 180 degrees and continue baking for another 20 minutes. Remove from the mold immediately after taking it out of the oven, brush it with enough melted butter, and coat it with a layer of cinnamon powder (don’t be stingy with the butter! Otherwise, the cinnamon sugar powder will not stick and will fall off). Leave on a drying rack for at least two hours before slicing and serving

Seeing this, don’t be scared by the recipe for raisin walnut cinnamon toast described above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.