Pumpkin Raisin Toast (Single Fermentation)

Mix all the main ingredients except yeast, salt, and butter, knead until there is no dry flour, seal, and refrigerate overnight (water method, instant noodle method) or let it rest at room temperature for more than 30 minutes.

After the dough rests and relaxes for a relatively long time, gluten naturally forms. There is no need to knead the dough; you can directly pull out a thick, very elastic large sheet by hand. After taking out the dough, first add the yeast and knead until the yeast dissolves without any granules (if the dough is a bit hard, you can dissolve the yeast with a few drops of water first, using as little water as possible—just enough to knead the yeast into a paste, then knead it into the dough), then add salt and knead until the salt dissolves. Finally, add butter and knead until fully expanded. At this point, the surface of the dough is smooth and delicate, and you can pull out a thin sheet that is not easy to tear (the hand glove membrane).

The dough does not need to be fermented. Divide it directly into 6 equal parts, roll them into balls, cover with plastic wrap, and let them rest for 15 minutes.

Take a small piece of dough and roll it into a long oval shape, then roll it up.

Roll it longer, spread a layer of mayonnaise, and lay on the washed raisins.

Roll it up, press the bottom edge thin, with the closure facing down. Each time you roll, the smooth side should be facing out.

Finish the remaining small dough pieces one by one, in groups of three, with the rolling direction consistent, and place them into the loaf pan.

Ferment until 90% full (fermentation depends on the state, not the time), and brush the surface with egg wash.

Place in a preheated oven on the bottom rack, using both top and bottom heat, bake at 130°C for 35 minutes. Cover with aluminum foil after about 6 minutes to prevent the surface from browning too much (the required time and temperature should be determined based on your own oven).

Remove immediately after baking, unmold, and place on a wire rack to cool slightly on the side (to avoid sinking in the middle or collapsing on top).

When there is still residual heat, put it into a sealed freshness bag for storage.