high-gluten flour 3g

yeast 4g

fine sugar 38g

salt 2.5g

light cream 5g

whole egg liquid 4g

milk 15g

butter 25g

stuffing < P > a moderate amount of raisins

8 continuous molds or 45g toast molds

The method of tearing the bread with thousands of layers of dried fruits by hand

Knead all the materials except butter into a smooth dough, and add the butter cut into small pieces to knead it to the complete stage.

put it in a warm and humid place and ferment it to twice its size.

I used Casper's fermentation box and fermented at 28 degrees for about 1 hour. (The optimum fermentation environment is 28-29 degrees, and the humidity is 75%, which is about twice the volume of dough).

fingers touching flour will not rebound or collapse, and the fermentation will be completed.

roll the dough into a square of about 35cm and cut it into 4 equal parts.

then cut a knife in the middle of the horizontal, so it becomes 8 pieces.

divide the small piece into 8 equal parts.

put a proper amount of raisins into each small piece, then build up one piece at a time, 8 pieces for each piece, and then put them into 8 continuous molds.

put it in a warm and humid place and ferment it to twice its size.

I set the fermentation box at 36 degrees for 4 minutes. (The optimum fermentation environment temperature is 36-38℃ and humidity is 85%).

brush a layer of whole egg liquid on the surface and put it in the middle and lower layer of the preheated oven for about 17 degrees for 16 minutes.

demould immediately after taking out the furnace, and store it at room temperature when there is still residual temperature.