Whole wheat raisin toast

Overview

Since I failed to use the oven, I have made several cake toasts and the like, with some successes and some failures. The surface of the toast I made this time was a bit crusty and the shape was not pretty! Next time I will come up with a satisfactory finished product and share it with everyone! Looking forward to it...

Tags

• baking
• children
• bread
• breakfast
• condensed milk
• corn oil
• egg
• high gluten flour
• raisins
• whole wheat bread flour
• yeast
• salt
• water

Ingredients

Steps

1. 1 Brew condensed milk with 120ml boiling water

   

2. 2 Knead the ingredients except raisins and oil into a non-stick dough, add oil and continue kneading until a thick film can be pulled out (when will this hand film be successful? I gave up temporarily this time, and I will continue the revolution next time)

   

3. 3 After kneading, cover with a damp cloth and ferment

   

4. 4 Ferment until doubled in size (seems like there is none) and then release air

   

5. 5 Roll the deflated dough into a rectangular shape

   

6. 6 Sprinkle with raisins

   

7. 7 Roll it up from the wide end (the roll is not very even, which may be the reason for the sold image of the finished product) and put it into the toast box for secondary fermentation

   

8. 8 Let ferment until 70% full and cover with toast cover

   

9. 9 Preheat the oven to 170 degrees with upper and lower heat and bake the middle and lower racks for 40 minutes

   

10. 10 You can take off the film after taking it out of the oven. The finished product may be a little shelled (I don’t know what went wrong?). Let it dry until warm and then put it in a plastic bag for storage.)

    

11. 11 After baking, take off the film and let cool until warm. Store in a plastic bag

    

12. 12 After baking, take off the film and let cool until warm. Store in a plastic bag