My fourth bread work, this bread belongs to improvisation. Because of the brush bread more egg liquid, just parents the next day to go out, so according to my mother's tastes with the bread machine to knead a toast, the first attempt to use the bread machine to do toast, the results of the raisin toast out of the unexpected delicious, the woman's strong appearance of the soft girl's heart, the raisins of the sweet, really can not stop the rhythm of the rhythm of the mouth, a piece of a piece of the hand torn to eat.

This toast with 100% of the middle kind of refrigerated fermentation method, kneading with the post-salt method and post oil method, the first night of kneading the dough first room temperature fermentation for 1 hour about 2 times the size, because the day the temperature is relatively high fermentation very quickly, and then put in the refrigerator overnight (directly in the refrigerator refrigerated fermentation can also be). This dough is very soft when you take it out of the refrigerator, unlike our usual refrigerated fermented dough which is a bit hard, don't worry it's normal.

My bread machine is a U.S., a mixing program 18 minutes, staple dough program 3 hours, mixing 10 minutes - fermentation - baking.

Materials

Medium Dough

Whole Egg Whites + Water ***110g

Light Cream 60g

Golden Image Gluten Flour 250g

Golden Swallows High Sugar Resistant Yeast 1.5g

Staple Dough

Milk 20g

Fine Sugar 40g

Salt 3g

Milk powder 15g

Yeast 1g

Butter 10g

Put the middle ingredients into the bread machine in the order of the liquid ingredients, first put the liquid egg wash, water, light cream, and then put the gluten flour, the flour in the middle of the finger concave a small pit, put the yeast, start the "and the program" and 18 minutes. "and 18 minutes, the dough and good on it, put the bread machine bucket cover the lid at room temperature fermentation for one hour, do not open the "fermentation function" Oh. Then use a plastic bag to fill and tie the mouth tightly, the plastic bag should not be tied to the bulge to exhaust the air, put the refrigerator refrigerated fermentation 17-24 hours.

Step 1

Remove the dough from the refrigerator and let it rise until it doubles in size. This dough is very soft and fluffy, unlike our usual refrigerated fermented dough which is a bit hard, don't worry it's normal. The inside of the dough is as shown in the picture.

Step 2

Mix the medium dough with the main dough ingredients, put in the milk first, then place the sugar, salt and milk powder in triangles, then tear the medium into small pieces and put in, put the yeast on the top, the yeast can't come into direct contact with the sugar, salt and milk powder, which will affect the activity of the yeast, and don't put in the butter first. Start the kneading program and knead for 18 minutes until the dough reaches the extended stage.

Step 3

Add the butter and start a "dough program" for 18 minutes to knead the dough to the fully extended stage. There is a "bread machine 8 minutes scissors out of the film method", I tried, under the cut speed to be fast, not good to cut, accidentally will scratch the bread bucket. I created my own "dough shredding method", the dough shredded and thrown into the bucket, after the ball and shredded, and then into a ball and then torn, oh, repeat the operation, simple it! The principle is the same, by destroying the organization of the dough to achieve the effect of film.

Take a small handful of dough and roll it out, gently and evenly pull it apart and don't push it too hard. The fully extended stage of the dough pulls apart like this, and a hole appears when you pull it apart, and the edges of the hole are smooth with no jagged edges.

Step 4

Add the raisins, 3 hours after the bread is baked, baked bread should be immediately poured out and cooled to room temperature, cooled to room temperature with a plastic bag packed tight mouth, you can reduce water loss. This raisin toast, crispy crust inside sweet soft mouth, put on two days inside is still soft.