High-moisture sweet grape toast

Material:

4g of toast powder, 4g of sugar, 5g of salt, 12g of fresh yeast, 6g of milk, 18g—2g of water, 6g of eggs, 2g of butter and 16g of raisins soaked in rum

Steps:

1. Butter. After the film is evenly thick, add butter until it is completely expanded.

2. Take the dough, mix the soaked raisins with the dough by folding, and ferment at 28℃ for 5 minutes, which is twice as big.

3. Light exhaust, divided into three parts, relaxed at room temperature for 15 minutes, shaped (olive-shaped) into the mold, with the temperature of 35℃ and humidity of 75 for 5-6 minutes.

4. preheat the oven, fire it for 17, fire it for 23, and bake it for 2 minutes. My oven is Hays sp5. Adjust the heat time according to my oven.

Tip: Toast with a large amount of water is difficult to roll. At this time, it can be shaped into the film by rolling or olive-shaped method, and the method should be light in the process, so as not to destroy the gas in the dough. The toasted bread will have its own air holes, which is soft and lovely.