Tizi Toast

1. Raw materials; 250g high gluten flour, 70g soup seed, 50g egg, 30ml milk, 40g granulated sugar, 3g dry yeast, 5g salt, 30g butter, appropriate amount of ice water, 40g red and green grapes, 15g Cointreau orange wine for making grapes, and some hot water.

2. Heat the grapes in Jundu wine and prepare them for later use.

3. Mix yeast with a little sugar and warm milk for 10 minutes to make it wake up. In addition to butter, mix flour, soup seeds, eggs, sugar, and salt evenly. Pour in yeast water and mix with ice water until soft and hard.

4. Then rub vigorously.

5. After kneading the tendons, mix in butter granules and continue kneading until it reaches the complete stage. If the softness and gluten can pull out the film, then it's OK.

The most suitable temperature for basic fermentation is between 28 and 32 degrees Celsius.

7. After fermenting for 40 minutes, take out the dough and press it with your palm to release air. After releasing air, knead it into a ball for 10 minutes. Then, use a rubber knife to divide the dough into three parts, hold the dough in your palm and push it on a cutting board to roll it round. Use a rolling pin to roll the three dough pieces into thick oval shaped pieces one by one, and evenly sprinkle the soaked dough on top.

8. Roll the noodles into strips from front to back, each rolled to about 30 centimeters long, and braid the noodles into a braid.

9. Place it in a toast mold and cover it with plastic wrap for final fermentation. The temperature should be maintained at around 35 degrees Celsius and the humidity should be between 80 and 85 degrees Celsius.

10. After the raw material in the mold is fermented to 70% full, apply egg mixture on the raw material.

11. Preheat the oven to 170 degrees Celsius and bake for 35 to 40 minutes.