Fresh Milk Raisin Toast
Super soft milk dough + sweet rum-soaked raisins, so delicious~ Please read the tips at the end of the text before starting.
Ingredients
Steps
Preparation: Soak the raisins in lychee wine thoroughly for later use.
Combine all ingredients in the dough except for butter into the mixing bowl of the stand mixer (model: Hai's M6). Mix on low speed until no dry flour remains and a dough forms. Switch to speed 5-6 and knead until the dough becomes slightly smooth and delicate, then add softened butter. Note: For beginners, reserve some liquid for adjustment initially. Those with experience should avoid reducing the liquid as it will affect the texture.
Use speed 3 to gradually knead the butter into the dough. Increase to speed 6 and knead until the dough reaches the stage where a translucent thin film can be stretched.
Add the drained raisins.
Mix at speed 2 for about half a minute until evenly incorporated.
Shape the dough into a ball with a surface temperature of about 26°C. Place it in a container, cover, and let it ferment in an environment of 25-28°C.
Ferment the dough until it doubles in size.
After fermentation, extract the dough and dust your hands with flour to prevent sticking. As shown in the diagram above, fold from the directions indicated by the arrows, like a quilt, and then flip it over and shape it as shown in the bottom left image. Place it in a box and ferment at 28°C for another 30 minutes. (This step is called flip fermentation.)
After fermentation.
Divide the dough into pieces. Each piece should weigh about 240g.
Shape the pieces into rounds, cover with plastic wrap, and rest at 28°C for 20 minutes.
Take one relaxed dough ball, flatten it, and press out any air bubbles.
Flip it over and roll it up.
Repeat this for all. Cover with plastic wrap and rest at 28°C for about 20 minutes.
Take the relaxed dough and roll it out into a long strip.
Flip it over, then roll it up from top to bottom.
Repeat for all, placing two in each bread pan.
Place in an environment at 32°C and 80% humidity to ferment until the dough is 7.5 times its original size. When you gently press the surface, it should spring back slowly.
Place the lid on the pan.
Put it in a preheated convection oven and bake at 165°C for 23-25 minutes. For other oven models, refer to your usual baking temperature and time~~
Once baked, remove from the oven, tap sharply onto a surface to release, and cool.