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Grapes Full of Vanilla Toast (400g/3)

Speaking of the sweetness of nature, raisins are a very perfect interpretation, especially the raisins in California, USA. In the hot and dry San Joaquin River Valley and Central Valley in summer, Thompson seedless grapes are cultivated under perfect climate and soil conditions. Sufficient sunshine makes deep sweetness. In cold winter, make a toast with enough raisins and vanilla seeds, heat one or two slices in the morning, and take a bite, the sweetness of nature is released in your mouth and you can feel the double energy and fragrance of California and Madagascar sunlight. This is a good life. The formula is added with 10% super high gluten flour, which is a dough with good toughness, slightly high water content, medium sugar content, medium oil content and high raisin content. Please pay attention to the production process, set aside a part of the liquid when stirring, stirring late slowly add. In addition, because the amount of raisins is relatively large, the weight of the dough when entering the mold will be heavier than that of the dough without material. This time, a 225g small mold (SN2067) with three energies is used to divide 400g of dough. If you use 450g mold, it is recommended to divide 300g into one group and put two groups into one mold.

Food Ingredients

High-gluten flour (Ridong Fuji Red Knight) 430g

Super high gluten flour (Showa Pioneer) 48g

fresh yeast 10g

skimmed milk powder 19g

Salt 10g

soft white sugar 38g

Butter 48g

whole egg 96g

malt extract 1g

Water 287g

California Raisins 215g

vanilla pod half root

Rum Small amount

Step

Scrape out the vanilla seeds from the vanilla pods a day in advance, add a handful of rum and mix well.

Stir, except for butter, salt and raisins, the raw materials are put into the tank and stirred slowly until the gluten is initially formed, then stir quickly until a thick film is formed. (Note that there is a lot of liquid in this formula. Do not pour all the liquid at one time. It is recommended to add about 25% of the remaining water slowly in two times after the dough is formed.)

Stir in the butter and salt until well incorporated.

Turn and stir quickly until you can pull out a uniform film with a round, smooth, and no serrations.

Then add the raisins and stir at a slow speed.

The finished surface temperature is 26 ℃ ~ 27 ℃. 27 degrees Celsius humidity 75% fermentation box fermentation 80 points.

Pour out the dough and beat it to the atmosphere.

Turn over. After turning over, ferment for another 30 minutes in a fermentation chamber with a humidity of 75% at 27°C.

After the fermentation is completed, the surface is divided into 400g balls, rolled into ellipses (convenient for rolling shape), the room temperature is about 25 ℃, and covered with plastic wrap to relax for 15 minutes.

Roll once after relaxation

Mold entry (250g tri-energy mold SN2067)

Ferment at 32°C with a humidity of 80% until the highest part of the dough is slightly higher than the edge of the mold.

Surface brush egg liquid

After cutting, it is put into the furnace (without cutting). This time, our KOLB commercial flat hearth with slate is heated at 160 ℃, heated at 220 ℃, and baked for about 20 minutes. (oven brand is different, the actual baking temperature also need to test their own.)