285G of high flour, 47G of sugar, 3G of salt, 30G of eggs, 66G of milk, 30G of maple sugar, 82G of Tang Zhong, 5G of dried yeast, 30G of butter and 50G of raisins.

method of work

1, making Tang Zhong: 50 grams of flour is added to 250 grams of cold water, stirred evenly, placed in a small pot, and stirred continuously with medium and small fire until the batter is thick, and then 82 grams is taken for later use.

Making bread:

1. All the other materials except butter are put together and kneaded into dough, then the butter is added and kneaded into the dough slowly until the dough can be pulled out of the film, and then the raisins are kneaded into the dough.

2. The kneaded dough is fermented for the first time until it is about 2.5-3 times the original size.

3. Take out the dough, divide it into three equal parts, roll it into an oval shape, then fold the two sides in the middle, turn the dough over, roll the dough to a length of about 30CM, then turn it over, roll it up, and discharge it into the toast box.

4. Put the dough in the toast box and ferment it in a warm and humid place until the toast box is 8 minutes full (you can put the toast box in the oven, put a cup of hot water in it at the same time, just close the oven door, and you can also operate this step in the microwave oven).

5. Put the fermented dough in a preheated oven at 150 degrees for about 35 minutes.