1. Except for raisins and dried cranberries, all the raw materials are machine-kneaded out of the film, and the dried fruit is kneaded in at low speed.
2. Basic fermentation in a warm and humid place.
3. Exhaust, divided into 600g*2; 280g*1, round and loose.
4. Roll the beef tongue into a toast mold. (Two big and one small)
5. The second fermentation is carried out in a warm and humid place.
6. After the second shot is over, cover it into the oven.
7. Preheat the oven at 120 degrees and bake for 45 minutes.
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