The particularly delicious Crown Toast has an extremely soft and fragrant texture, and every bite is extremely silky and sweet!
Ingredients
- 500g high flour
- 265g milk
- 2 eggs
- 40g sugar
- 6g salt
- 6g milk powder
- 15g fresh yeast
- 15g butter
- 30g raisins
Instructions
- Put all the ingredients except butter and raisins in a mixer, knead at low speed first and then at high speed to form a thick film, add the butter that has been softened in advance, and continue kneading at low speed
- Knead until the butter is no longer visible, then knead at high speed to form a thin but not easily broken glove film
- The temperature of the dough when it comes out of the cylinder is controlled at 24-26 degrees. Make a smooth surface out of the kneaded dough and place it in an environment with a temperature of about 25 degrees to ferment; it will ferment for about 50 minutes
- Place the fermented dough on the cutting board, divide it into 4 equal parts, seal and rest for 20 minutes
- Roll out the risen dough thinly and tap out any big air bubbles
- Roll it up from top to bottom, seal it and let it rest at room temperature for about 20 minutes
- Roll out the dough thinly, sprinkle with appropriate amount of raisins, and roll it up from top to bottom again.
- Place them in a 450g toast box mold one by one; place them in an environment with a temperature of 35 degrees and a humidity of 75% to ferment for about 1 hour
- Ferment until 80% full, cut the openings and squeeze in butter
- Preheat the oven for 10 minutes in advance, set the heat to 180, then lower the heat to 210 and bake for about 30 minutes; take out the oven and place the toast on the drying net.
