#GoldenDragonFishElite100%BakingMasterCompetition#BlackcurrantPrintedToast

First, add all the ingredients except for the blackcurrants and butter into the mixing bowl, leaving about 10 grams of water unadded. After the flour forms a dough, add the softened butter cut into small pieces and continue kneading the dough.

Knead the dough until it can stretch into a strong, thin film.

Fold and organize the prepared dough, then place it in a warm place to ferment until it is about 2.5 times its original size.

Soak the dried blackcurrants in warm water until they swell, then wash them clean and pat dry with kitchen paper. If soaked in rum, the flavor will be even better.

Dip your index finger in a little dry flour and poke a hole in the dough. If the hole does not collapse or shrink back, the fermentation is almost done.

Press the fermented dough to release the air, divide it evenly into 2 portions, shape them into balls, cover, and let rest for 15-20 minutes.

Take a small piece of dough and roll it into a tongue shape, then roll it up and let it rest for 10-15 minutes.

Roll out the dough again, making sure the width does not exceed the width of the loaf pan. Place an appropriate amount of dried blackcurrants on it, then roll it up.

Place the rolled dough into the loaf pan and let it undergo the second fermentation until it is about 80% full. Preheat the oven to 180 degrees for 10-20 minutes in advance, then bake at 170 degrees for about 35 minutes.

Take out the toasted bread, tap it lightly, pour it out and let it cool on its side until it reaches hand temperature, then it can be bagged and sealed for storage.