Pumpkin Raisin Toast [Single Fermentation] Exclusive

Mix all the main ingredients except for the yeast, salt, and butter, knead until there is no dry flour, then seal and refrigerate overnight (water method, instant noodles).

After the dough has been left to rest and relax for a relatively long time, gluten naturally forms, and one can pull out a thick and very elastic large sheet by hand.

Use a few drops of water to first dissolve the yeast, using as little water as possible, enough to be able to knead the yeast by hand. At this time, the yeast will have a thick paste-like consistency.

Knead the yeast into the dough, then add the salt and knead until the salt dissolves.

Place it into the bread machine's inner container, add butter and knead until fully expanded. At this point, the surface of the dough is smooth and delicate (this batch of dough is a bit soft, so you can apply a little oil to your hands during the next steps to prevent sticking).

Can pull out a thin glove film that is not easy to break.

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 the shape of a beef tongue.

Roll up and relax for 10 minutes.

Roll it long again.

Spread the washed raisins.

Roll up, with the opening facing down.

Finish everything and put it into the toast box.

Place a bowl of hot water in the oven, put in the toast dough to ferment until it is 90% full (judge fermentation by appearance, not time), cover with the toast box lid, and put it in the preheated oven on the middle-lower rack, bake at 170°C with top and bottom heat for 35 minutes (adjust the time and temperature according to your own oven).

Remove from the mold immediately after baking, place it on a wire rack to cool, then slice and store in a sealed plastic bag.