1. There is too much wet material in the dough proportion.

2. It's not baked well.

Toast should be shaped while it is hot.

Production method:

Ingredients: 300g of high gluten flour, milk 130g, 20g of condensed milk, 60g of raisins, 30g of rum 10g, 30g of powdered sugar, 4g of yeast, 3g of salt, 30g of egg liquid and 30g of butter.

Production steps:

1, milk, condensed milk and egg liquid are put in the bread bucket first, and condensed milk can also be replaced with whipped cream or yogurt.

2. Then, put flour, salt and sugar at both ends, and make a small pit in the middle to cover the yeast.

3. Knead the dough into smooth dough. You can extract a thick film, add butter and continue kneading until the extracted film is not easy to break. This is kneaded dough.

4. This is the state of rubbing and pulling.

5. Put the dough in the toaster and ferment for one hour. When the dough becomes 2-2.5 times larger, dip some flour in the dough and press a hole in the middle.

6. Divide the dough into three parts, cover it with plastic wrap and let it stand for 20 minutes. Roll the dough into a tongue with a rolling pin, and then add the raisins. Drain the raisins and soak them in rum.

7. Roll the raisin dough from bottom to top.

8. Add raisins in turn and roll them up. Put them in the toaster.

9. Put it in the middle and lower part of the oven for the second fermentation, set the temperature at 40 degrees for one hour, and then put a bowl of water in the baking pan mold to prevent the surface from drying.

10, it's time. At this time, the toast has been fermented to eight sides.

1 1. Preheat the oven to 180℃, cover it with toast box, put it in the middle bottom of 180℃ and bake for 35 minutes. It is time. Put on heat-insulating gloves and open the box to have a look. If the color is not enough, bake for a few more minutes.

12. Put the toast directly on the baking net and cool it thoroughly. Don't forget to bring warm gloves.

13, finished product drawing.