How to make raisin toast (medium)

When we turn on the TV and see food programs, I think everyone can’t resist the temptation. In fact, in life, if we master some cooking skills and methods, we can also enjoy healthy and delicious dishes at home. Now I’ll give you an opportunity to learn how to cook. Let’s start with this raisin toast (medium variety).

1. Mix the 12 ingredients and knead into a dough. Ferment at room temperature for 1 hour, then refrigerate overnight. Finally, the tissue will be in a honeycomb shape. Soak the raisins for an hour and drain them for later use.

2.21 Mix all the ingredients except butter and raisins, knead until the expansion stage, add butter, and knead until the complete stage.

3. Seal well and ferment at room temperature until it is 2-2.5 times larger, then take out and exhaust.

4. Divide into two parts and roll into balls. Ferment for 15 minutes in between.

5. Take a portion and pat it to release air, roll it into a long strip, and fold it in half.

6. Place it lengthwise and let it relax for 5 minutes. Roll it into long strips again, sprinkle raisins evenly on it, and press it down a little with your palms. Roll up from top to bottom

7. After shaping, put it into the mold and put it in the oven (the temperature is 35 degrees and the humidity is 80 degrees for fermentation). You can put a bowl of hot water to increase the temperature and humidity and ferment it until it is 70% or 80% full.

8. Preheat the oven to 190 degrees. The bottom layer. About 35 minutes. Cover with tin foil halfway through coloring. After baking, remove from the mold and place on a rack to cool.

I’m very happy to share with you today’s introduction of raisin toast (medium variety). You may as well try it. It will definitely be rewarding.