Materials:

400g of toast powder, 40g of sugar, 5g of salt, fresh yeast12g, 60g of milk, water180-200g, 60g of eggs, 20g of butter, and raisins soaked in rum160th.

Steps:

1, put the butter into the chef's machine and stir. The dough with high water content is soft. Don't be nervous. Continue to beat the dough at high speed and scrape the jar to form a ball. 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 50 minutes until it is twice as big.

3, light exhaust, divided into three parts, room temperature relaxation 65438 05 minutes, shaping (olive shape) into the mold, temperature 35℃ and humidity 75 for 50-60 minutes.

4. Preheat the oven, fire up and down 170, fire up and down 230, and bake for 20 minutes. My oven is Hays sp50. Adjust the heating time according to my oven.

Tip: Toast with a lot of water is hard to roll. At this time, it can be formed into a film by rolling or olive method. The method should be light in the process, so as not to destroy the gas in the dough. Toast will have its own pores, soft and lovely.