Condensed milk and raisin toast

Condensed milk and raisin toast

Overview

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Ingredients

Steps

  1. Ingredients: 250g high-gluten flour, 70g tangzhong, 50g egg, 30ml milk, 40g sugar, 3g dry yeast, 5g salt, 30g butter, appropriate amount of ice water, 40g red and green grapes, 15g Cointreau orange wine for soaking the grapes and some hot water.

    Condensed milk and raisin toast step 1

  2. Soak the grapes in hot water with Cointreau and set aside.

    Condensed milk and raisin toast step 2

  3. Add a little sugar to the yeast and brew it with warm milk for 10 minutes to wake it up. In addition to the butter, mix the flour, soup seeds, eggs, sugar, and salt evenly. Pour in the yeast water and mix it with ice water. Just make sure it is soft and hard.

    Condensed milk and raisin toast step 3

  4. 4Then rub vigorously.

    Condensed milk and raisin toast step 4

  5. After kneading out the tendons, add the butter granules and continue kneading until it is completely soft and the tendons are strong enough to pull out the film.

    Condensed milk and raisin toast step 5

  6. The most suitable basic fermentation temperature is between 28 and 32 degrees.

    Condensed milk and raisin toast step 6

  7. After 40 minutes of fermentation, take it out and press it with your palm to deflate. After deflating, knead it into a ball and knead it for 10 minutes. Then use a rubber knife to divide the dough into three parts. Hold the dough halfway with your palm and push it on the chopping board to make a round shape. Then use a rolling pin to roll the three pieces of dough one by one into a thick oval sheet, and evenly sprinkle the soaked raisins on top.

    Condensed milk and raisin toast step 7

  8. Roll the noodles into strips from front to back, twist each strip into about 30 cm long, and braid the noodles into a braid.

    Condensed milk and raisin toast step 8

  9. 9Put it into the toast mold and cover it with plastic wrap for final fermentation. Keep the temperature at about 35 degrees and the humidity at 80 to 85 degrees.

    Condensed milk and raisin toast step 9

  10. After the blank in the mold has fermented to seventy percent full, apply egg liquid on the blank.

    Condensed milk and raisin toast step 10

  11. Set the preheated oven to 170 degrees and bake for 35 to 40 minutes.

    Condensed milk and raisin toast step 11

  12. Finished product pictures

    Condensed milk and raisin toast step 12

  13. Finished product pictures

    Condensed milk and raisin toast step 13

  14. Finished product pictures

    Condensed milk and raisin toast step 14

  15. Finished product pictures

    Condensed milk and raisin toast step 15