[Thermomix] Tangzhong Cinnamon Raisin Bread

Kids and my dad loves raisin bread. So made this for their breakfast as my mil gave me lots of raisin she received from Xinjiang, China.

Ingredients (makes 2 loaves)

Tangzhong
40g bread flour
200g water

520g bread flour
60g fine whole-wheat flour
4g cinnamon powder
18g brown sugar
22g caster sugar
6g instant yeast
210g icy cold fresh milk
1 egg (50g)
Tangzhong, use all amount~200g
50g unsalted butter
7g seasalt

Raisin 180g
– To rehydrate ,soaked raisin in water for at least 20mins, drain and squeeze out water

Steps:
1. mix 40g bread flour and 200g water 3mins/80 deg cel/speed 3 and let it cool down till room temperature (below 40deg cel). You can also prepare in advance and store in the fridge.
2. Once tangzhong cooled to below 40°C, Add both brown and castor sugar , yeast, egg and milk in the mixing bowl with the Tangzhong paste mix for 30 seconds/speed 2 .
3. Add bread flour,whole wheat flour and cinnamon powder and knead for 2mins.
4. Add in the butter and salt. Knead for 2 mins 20 seconds
5. Add in raisin and knead 20 seconds
6. Transfer dough onto pastry mat and roll it into a big dough ball , cover and let proof in a bowl till doubled. (about 40mins)
7. Place dough on a work top, press and expel the air bubbles . Divide into 4 PCs (about 340g per dough)
8. Starting from the first dough flatten with a rolling pin to a big rectangular shape , flipped , fold in the longer sides and Swiss roll it to size of your tin.
9. Place in the Pullman tins for second proofing. Let it proof til 80-90% height of the tins. (About 40mins)
10. Bake in preheated oven 190°C for 30-35mins. (Tent the top around 15mins to avoid over browning)
11. Remove from the oven and immediately remove the bread from tin and cool on a wire rack.