Main Ingredients:
High-gluten flour: 300g; Granulated sugar: 9g; Instant yeast: 1.8g; Milk: 96g; Animal fresh cream: 84g; Egg white: 21g; Butter: 6g.
Additional Ingredients:
Raisins: as needed; Whole egg liquid: as needed.
Ingredients:
Egg white: 24g; Granulated sugar: 45g; Salt: 3.6g; Instant yeast: 1.2g; Milk powder: 18g; Butter: 6g.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Raisin Toast with Tangzhong
Mix all ingredients for the tangzhong dough and knead into a smooth dough.
Ferment until 2-2.5 times in size.
Tear the tangzhong dough into small pieces, add all ingredients except butter from the main dough, knead until smooth, then add butter and knead until elastic, continue fermenting for 10 minutes.
Divide the fermented dough into three equal parts, round them, let them rest for 15 minutes (no photo for this step), take the rested dough, roll it into an oval shape.
Roll up, let it rest for another 10 minutes.
Roll into a long strip.
Soak the raisins in water, drain and pat dry with paper towels.
Sprinkle a suitable amount of raisins on the rolled dough.
Roll up 2-3 times.
Place in a toast box and let it ferment until 80% full.
Brush with egg liquid.
Bake in a preheated oven at 180 degrees for 35 minutes, cover with foil after 15 minutes if the color is getting too dark due to excessive egg wash.
