Raisin toast

Overview

I like to eat raisins on weekdays, and sometimes I add some raisins to make sweet soup, so most of the time the toast at home is raisin-flavored.

Put the eggs, sugar, salt, water and flour into the bread machine barrel first with liquids and then with powder. Make a well in the flour, add the yeast and cover it.
Start the dough mixing process and check the dough after 30 minutes. A rough film can be pulled out.
Add softened butter and continue kneading for 20 minutes.
Check the dough again to see if a relatively even film can be pulled out.
Add the washed and drained raisins and continue kneading for 5 minutes
Cover with a damp cloth and follow the fermentation process.
After 1 hour and 20 minutes, the dough will ferment until it does not shrink or collapse when pressed with your hands.
Take out the dough and flatten it to deflate, divide it into 6 parts, cover with a damp cloth and rest for 15 minutes.
Take a piece of dough, flatten it out, and fold it over as shown.
Roll up as shown in the picture and complete the other dough in the same way.
Place the rolled dough into the toast box.
Cover with plastic wrap and place in the oven at about 40 degrees to continue secondary fermentation.
When the dough is fermented until 8 times full, take out the egg wash (reserve 10ml), sprinkle with sesame seeds, and preheat the oven at 180 degrees for 5 minutes.
Place the toast box and bake for 40 minutes.
Unmold immediately after coming out of the oven, let cool to body temperature, and then bag and store.
This is the second day it has peeled off and is still very soft.