How to make raisin yogurt toast

As people's living standards improve, they begin to pay attention to health care. However, many people have great misunderstandings about health preservation. Health preservation is not about taking health care medicine, or spending money on maintenance. Well, now I will introduce how to make raisin yogurt toast.

1. Soak raisins in rum for more than 3 hours.

2. Soak the raisins and drain them. Pat dry with kitchen paper and set aside.

3. Combine all the ingredients of dough A: 540g high-gluten flour, 86g fine sugar, 6g salt, 6g instant dry yeast, 54g egg, 305g yogurt: Mix and beat until gluten is formed, then add in unsalted butter and beat until it is fully beaten (a thin film that can be pulled apart, with smooth edges of the holes). Put the dough into a container, cover with plastic wrap, and let it ferment for about 60 minutes.

4. When the dough has doubled in size, poke a hole in the middle of the dough with your index finger. If the hole does not shrink after you pull your finger out, fermentation is basically complete.

5. After basic fermentation, divide the dough into equal parts (I divided the dough into: two rows on the left side of the small oval mold, 35 grams per piece; two middle rows of 250 grams of water cubes, 68 grams per piece; two right rows of the oval mold, 125 grams per piece). Roll the dough into a ball, cover with plastic wrap and ferment for about 15 minutes.

6. After the middle fermentation, use a rolling pin to roll it into an oval shape and remove the air.

7. Turn the dough over, roll it up horizontally, and pinch the edge to seal it. (For the Water Cube, vent, turn over, pinch the edge and roll into a round shape before putting it into the mold; the Water Cube mold needs to be brushed with melted unsalted butter in advance)

8. Place the dough with the sealed end facing down into a mold and place it in a fermentation box for final fermentation at 38°C for about 60 minutes.

9. During the final fermentation (ferment until 80% full), brush the surface evenly with egg liquid.

10. After the unsalted butter softens at room temperature, put it into a piping bag and squeeze it in the middle of the dough.

11. Sprinkle with appropriate amount of almond slices, bake in a preheated oven at 180℃ for 25 minutes, and take out (except the water cube mold, bake the two water cube molds for 5 minutes longer)

12. After the bread is out of the oven, place it on a cooling rack to cool, then slice it.

After carefully reading the steps for making raisin yogurt toast, you must have already had your own understanding and mastery. To make a dish, you need not only the method but also your patience. So, start taking action from now on.