1. Put salt, fine sugar, high-gluten flour, instant dry yeast, egg liquid, black soy milk, olive oil in the basin in turn to form a dough, knead it until the surface is smooth, then use the method of rolling and kneading to make the dough can be pulled out translucent Film; add raisins and knead well
2. Seal the basin with plastic wrap and transfer it to the oven (add a bowl of boiling water) for basic fermentation to more than twice the original volume
3. Take out the fermented dough and exhaust it
4. Divide into three parts (about 164 g/piece)
5. After spheronization, cover the surface with plastic wrap and let it rest for 15 minutes
6. Take a dough and roll it into an oval shape, turn it over and fold it inward from the upper and lower thirds, thin the bottom edge, and roll it into a tube; put the seal face down and put it in a toast mold
7. Cover the surface of the mold with plastic wrap and then move it into the oven for secondary fermentation until the mold is 80% full
8. Preheat the oven to 190 degrees. After 5 minutes, move the mold into the middle and lower layer of the oven, and heat up and down at 180 degrees for 30 minutes.
