250g of high flour, 20g of milk powder, 45g of sugar, 4g of salt, 5g of yeast, 70g of water, 75g of Tang Zhong, 25g of butter, 10g of whole wheat ready-mixed flour10g, and 60g of raisins.

working methods

1. Put Tang Zhong, sugar, salt and flour into a basin, heat the water slightly to not more than 50 degrees, and melt the yeast in the water. Then pour into the above raw materials and start kneading. Stir well until the dough is gluten-free.

2. Add butter and knead until the gluten swells. Be sure to drop a few times to let the gluten of the dough fall off.

3. Knead until the surface is smooth and add raisins soaked in water.

4. Put it in a warm place for basic fermentation. After basic fermentation, the dough is twice as big as before. Stick your finger into the flour and poke a hole in the dough. After pulling out the finger, the dough will not shrink or sink, that is, the fermentation is completed.

5. Put the dough flat, divide it into equal parts, roll it into a circle, cover it with plastic wrap and ferment 15 minutes.

6. Close the dough, flatten it and gently roll it out. 1/4 is folded in half on both sides. Roll up from one end, cover with plastic wrap, and ferment for 10 minute. Then roll it out, roll it up. Put the rolled dough into the toast mold, cover it and make the final fermentation until the toast molds 8 and 9 are filled. Cover the toast mold and bake in the oven.

7. Bake in the lower layer of the preheated oven 180℃ for 35 minutes. (Different ovens have different conditions, so the baking time can be increased or decreased.

skill

Please note: don't eat freshly baked bread, because lactic acid and acetic acid contained in it will hurt your stomach. Please wait until it gets cold before eating. If you like spicy food, bake it in the oven for a while.