Ingredients for sliced bread: 500g of high-gluten flour, 2 eggs, 200ml of milk, 60g of sugar, 50g of butter, 4g of salt, 50g of raisins and 5g of yeast.

The practice of slicing bread

Step 1, prepare all the materials. It is suggested that novices can weigh each ingredient in advance for standby.

Step 2: Beat the milk and eggs in a basin, then pour in the high-gluten flour, and put the sugar, salt and yeast in three corners respectively.

Step 3, start mixing dough, you can use your hands or chopsticks, or you can use the chef's machine. This step is not difficult.

Step 4, knead the dough until it is smooth and soft, cut a small piece and look at it until it is expanded.

Step 5, you can slowly pull first, and the dough can be gradually thinned.

Step 6, the butter is taken out in advance, softened at room temperature and added to the dough.

Step 7: Continue to knead the dough, it will be sticky at first, and it will be smooth after a while.

Step 8: Knead it to a smooth and expanded state again, and you can pull out the legendary glove film.

Step 9, arrange the dough into a spherical shape, cover the basin with plastic wrap and put it in the oven for fermentation.

Step 10, the weather is cold today, which is about 2.5 times. Fermentation mainly depends on the state of dough, not the time.

Step 1 1, to see whether the fermentation is successful, you can stick a little flour on the dough by hand, as long as the holes on the dough do not retract, or you can look at the volume and internal organization of the dough.

Step 12, fully exhaust the dough, divide the dough into 3 parts, shape it into a round dough, cover it with plastic wrap and wake up for about 30 hours.

Step 13, be sure to cover it. Failure to cover the plastic wrap will cause the dough surface to dry.

Step 14: Take one of the small doughs, exhaust the gas in the dough, and roll it into a rectangle with raisins, honey beans and bean paste in the middle.

Step 15: Roll from one side, and press the last joint at the bottom, and press the last edge thinner to facilitate adhesion.

Step 16, 3 doughs are prepared in turn, neatly arranged in the mold, and there should be a gap between the doughs.

Step 17, the second fermentation starts, and it is delivered to the container at 8 minutes.

Step 18, preheat the oven at 150℃ for 5 minutes, put the bread embryo in the middle and lower layers, bake at 150℃ for 40 minutes, and then change to 160℃ and 140℃ for baking.

Step 19, finished product.