How to make raisin toast bread?

Raisin toast is a very special food. This delicacy relies on the sweet and sour taste of grapes to completely conquer many people who love to eat bread, because the sweet and sour taste of grapes can increase the body's saliva secretion, which is the best catalyst when eating bread, allowing the bread to quickly disintegrate in the mouth. Let’s take a look at how to make raisin toast bread. I hope you can understand it.

1. The night before, stir the overnight starter ingredients at a slow speed into a dough, ferment at room temperature for 30 minutes, and refrigerate for at least 12 hours. Add the main dough ingredients (except butter) to all the starter, stir at a slow speed into a dough (without powder particles), then stir at a fast speed until smooth and elastic, add butter, stir evenly at a slow speed, then turn to a fast speed until a thin film appears. Fold the smooth surface of the dough into a round, pinch the edge tightly, and place it face down in a slightly oiled bowl. Spray some water on the surface of the dough to prevent it from drying out. Put the dough in the oven and let it ferment for the first time for about 60 minutes until it is twice as large. 2. Make pineapple peel: Use a whisk to add powdered sugar and salt to the softened fermented butter and beat it into a cream-like state. Add the egg liquid and mix well. Then add the milk powder and low-gluten flour and mix well. It is normal for the finished pineapple peel to be sticky. Wrap it with plastic wrap and refrigerate for later use.

3. Move the dough that has been fermented for the first time to the table, press the air in the dough with your hands to squeeze it out, divide it into two doughs, roll them into balls respectively, cover them with plastic wrap and let them rest for 20 minutes (fermentation in the middle). 4. Sprinkle some hand powder on the surface of the rested dough to prevent it from sticking. Use a rolling pin to gently roll it into an oval shape and then turn it over. Add half of the raisins and roll it up from top to bottom into a column shape. Just roll it up gently, don't roll it too tightly, otherwise the surface of the fermented toast will easily crack.

5. Take out the pineapple peel from the refrigerator and divide it into 2 portions (it has become slightly hard at this time). Put a piece of plastic wrap underneath, sprinkle some flour on it, and use a rolling pin to gently press it into a rectangle slightly larger than the dough in step 6. Then place step 6 upside down on the pineapple peel (with the closed end on top). Use your hands to pull up the plastic wrap to wrap the dough. The pineapple peel can easily wrap the dough. Put it into the toast mold with the closed end facing down, spray some water on it, and put it in the oven to ferment until it is about 80% full. 6. Preheat the oven to 180/220 degrees and bake for about 35 minutes.

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