Raisin toast

Overview

I bought a bag of Canadian strong wheat flour. I just want to record what is special about using this flour to make toast according to the normal procedure, which is the normal procedure! I made two toasts by kneading them with a bread machine for 20 minutes and then adding butter for 20 minutes. The glove model was tough, tight and not easy to break. After adding 50 grams of old starter, in less than an hour or so, the dough fermented to a fuller and rounder degree than usual with any flour. The texture and feel are incomparable. No wonder some people say that the moon in foreign countries is rounder than that in China! . By the way, my son has been studying in Australia for almost two months! Today I learned on WeChat that he got a perfect score for his first math test. I think this is the first time in his history that he got a perfect score. There has never been such a happy event in China from kindergarten to high school graduation. When he was in elementary school, he was last in the grade for the first test, but his father hugged him and laughed. When he was in junior high school, he was often criticized by teachers in the five prestigious schools. Because I fell behind in my studies, I was severely criticized and punished. Even I, a parent, was severely criticized and questioned by the teacher, and even paid the price of accompanying students. The test results were even worse. In high school, I attended an Australian preparatory class in China, with mostly foreign teachers. In the past two years, my child has made rapid progress and was admitted to the University of New South Wales. His first math test after admission was full marks! The contrast is huge and amazing. Is the moon in foreign countries really rounder than that in China?

Tags

• baking
• butter
• clear water
• egg
• high gluten flour
• milk powder
• old starter
• toast mold
• yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Put 5 grams of yeast and 40 grams of white sugar into the bread machine bucket, pour in 280 grams of water and mix evenly with chopsticks and let it sit for five minutes. Add one egg, 500 grams of high-gluten flour and 20 grams of milk powder, and put 6 grams of salt on top;

   

2. 2 Start the kneading program of the bread machine for 20 minutes, add 40 grams of butter and 50 grams of old starter;

   

3. 3 Start the bread kneading program again for 20 minutes, add an appropriate amount of raisins in the last five minutes, and knead the dough until it is fully expanded;

   

4. 4 Unplug the power plug, cover the bucket with plastic wrap and then close the top cover of the bread machine. I fermented it for less than an hour;

   

5. 5 This flour fermented dough will rise like this...

   

6. 6 Take out the dough and place it on the kneading mat. No need to vent or vent the air!

   

7. 7 Divide it directly into six parts;

   

8. 8 After kneading, cover with plastic wrap and rest for 15 minutes. The dough is very tough and cannot be rolled out. After another ten minutes of resting, it still cannot be rolled out. Finally, it is rested for another five minutes to avoid forcing it into a tongue shape;

   

9. 9 Roll it into a tube shape in turn. The dough shrinks while rolling. This time, you can experience the super tension of Canadian high-gluten flour;

   

10. 10 Cover with plastic wrap and continue to rest for 20 minutes;

    

11. 11 Roll it out into a rectangular shape again, and thin the bottom edge. Take a look! This dough is difficult to roll out. I think the toughness of this dough will not change even if it rests for a year, right? It can only be rolled out like this;

    

12. 12 Roll them all into a tube shape one by one. Who said it should be rolled 2 to 2.5 times, but I can only roll it once with great effort!

    

13. 13 I barely finished it, I am really addicted to this brand of flour!

    

14. 14 Pour into a toast mold and cover with plastic wrap;

    

15. 15 Start the fermentation setting of the oven, it displays 35 degrees, and put a box of hot water next to it (don’t mention the humidity to me, I have never used a fermentation box, anyway, my room temperature is 20 degrees, and besides, I don’t know what to use to measure the humidity of the oven);

    

16. 16 Ferment until the mold is 8 minutes full;

    

17. 17 Looking at the fat appearance of these two people after baking toast, I usually made toast without eggs. Today I took a luxury and brushed a layer of egg liquid on the surface;

    

18. 18 Put it into the middle and lower racks of the pre-set 175-degree oven and heat it up and down for about 45 minutes (for the sake of forgotten memories, I forget to cover it with tin foil every time, so that when I think of covering it with tin foil, it’s terrible to look at it. This time I covered it with tin foil directly after putting it in the oven);

    

19. 19 Finished product pictures

    

20. 20 Finished product pictures

    

21. 21 Finished product pictures