WHAT YOU NEED

Ingredients

Medium flour: 160 grams of high starch flour
2 grams of yeast
One egg yolk
80 grams of water
20 grams of water
Main dough: 40 grams of high starch flour
20 grams of fine sugar
1/2 teaspoon of salt
10 grams of milk powder
10 grams of cheese powder
10 grams of unsalted butter
50 grams of raisins

How TO MADE Grapefruit toast

Steps 1 to 4

1. The dough is mixed into a lump and the base is fermented for 90 minutes (temperature 25-28, humidity 70-80%, I put it in a foam box with warm hot water, underneath a pet electric blanket, the temperature is about 27 degrees).

2. The middle dough is torn into small pieces and mixed with the main dough material (except butter and raisins), kneaded until the surface is smooth and elastic, adding butter.

3. Continue to rub until complete.

4. I should have added the raisins at this point, but I forgot, so I told the raisins to be wrapped in the dough when I was making the back.

Steps 5 to 8

5. The second fermentation lasts about an hour, expanding to twice the size.

6. Remove the dough from the exhaust pipe and loosen it for 20 minutes.

7. Open the dough, because you forgot to mix the raisins before, and this is the step where you clamp the raisins.

8. The dough is rolled and placed in a toast box for final fermentation.

Steps 9 to 12

9. The final fermentation temperature is best at 38-40 degrees, so I use the fermentation function of the oven for the final fermentation, putting a bowl of warm water (water level 50 degrees) in it.

10. It's seven cents full, because the mold that Mr. Meng used was smaller than my 450-gram toast box, so I sent it seven cents full.

11. Brush the surface with egg juice, sprinkle almond slices, preheat the oven at 180 degrees for 10 minutes, then put it in the oven for 40 minutes, color it, cover it with tin paper, take it out to cool immediately after baking.

12.