Pumpkin Raisin Braided Toast

Overview

The mold I used for this toast was an empty coconut juice can, wrapped with tin foil, and placed on the bottom of an 8-inch removable bottom cake mold. It was also a hollow mold, which is economical and practical. You don’t need to buy a special hollow mold. You can also use this method to bake cakes in the future. Since there are not enough steps to post recipes, just read the text description. I really hope that the new version of Meitian will come soon and remove the 9 steps required to post recipes. Posting recipes with such few steps will make you vomit blood. I look forward to it!

Tags

• baking
• 8-inch cake mold base
• butter
• dried raisins
• empty coconut juice can
• high gluten flour
• milk powder
• ripe pumpkin
• white sugar
• yeast
• milk

Ingredients

Steps

1. 1 Prepare 50 grams of dry-cleaned raisins and an empty coconut can. Tear off the wrapping paper and pour out the juice inside, and wrap the entire can with tin foil.

2. 2 Put all the ingredients except the raisins into the bread machine and knead into the dough until it reaches the expansion stage. Make the basic fermentation until the dough doubles in size. Take out the fermented dough and flatten it to deflate, cover tightly and let rest for ten minutes.

3. 3 After resting, divide the dough into two parts. Roll one part of the dough into a thick piece about 20 cm long. Use a knife to cut into equal small slits on both sides without cutting in the middle. As pictured!

4. 4 Place raisins in the middle.

5. 5 Place the small cuts on both sides towards the middle in turn to finish.

6. 6 Braided hair. Complete the other portion of dough in the same manner. (For the other dough, I used bean paste as filling and baked it on 5 bread trays. If you want to use all the raisins, just double the amount)

7. 7 Put the shaped braid into the mold, pinch the joint in a circle, put it in the oven and turn on the fermentation setting, put a plate of warm water underneath, and ferment for a second time for 40 minutes until the dough doubles in size. (The mold uses an 8-inch cake base, and a coconut can wrapped in tin foil is placed in the middle)

8. 8 Take out the fermented dough, lightly brush it with a layer of egg wash, preheat the oven to 180 degrees for 10 minutes, put the dough into the middle of the oven, and bake it at 180 degrees for about 20 minutes. Unmold the bread immediately after it comes out of the oven, wait for it to cool and store it in an airtight container. Note: My Yalishi oven bakes at 170 degrees for 18 minutes and 160 degrees for 18 minutes.

9. 9 Finished product. Brush the surface of the bread with a layer of liquid oil when it is hot out of the oven to make the bread more shiny. (Tips: The dough must be kneaded to the expansion stage, that is, when the dough is pulled apart to form a transparent glove film, the dough needs to be kneaded twice in the bread machine. After the first kneading is completed, add butter and continue the kneading program until the end)