1. Prepare all the ingredients;
2. For materials other than butter, put the materials into the bucket of the bread machine in the order of liquid first, then dry powder, and turn on the kneading program for 15 minutes;
3. After opening the kneading program for 15 minutes, put the butter slices into the bread bucket, and then start the kneading program for 20 minutes;
4. Put the kneaded dough in a soaking bowl, cover with a lid or plastic wrap for basic fermentation, until it is 2 times to 2.5 times the size, and it takes about 1 hour at 25°C and room temperature;
5. After 1 hour, dip your fingers into the dough with a little flour. After the finger is pulled out, the small round hole does not shrink or collapse, indicating that the fermentation is good (if the round hole shrinks, it means that the fermentation is not enough. If the round hole collapses, the fermentation is over);
6. Take out the fermented dough and put it in the bread machine, and knead it again for about 5 minutes. After the dough is exhausted, divide it into 6 portions, knead it into a circle, wrap it with plastic wrap, and let it rise at room temperature for 15 minutes;
7. Take one of them and press it flat, roll it into a beef tongue shape, turn the beef tongue shape dough across and continue to roll it thinly, stick the lower end to the kneading pad and roll it up from top to bottom;
8. Close the mouth and squeeze tightly, cover with plastic wrap and let it stand for about 10 minutes;
9. Each dough roll is long, about 50 centimeters;
10. Braid into a braid, make it into a wreath shape, connect the ends, pinch tightly into the baking tray. Put a bowl of hot water on the bottom of the oven, set the fermentation function in the oven, the temperature is 35 degrees, and the time is 40 minutes, for secondary fermentation;
11. Ferment for the second time to 1.5 to twice the size, take it out, brush the surface with egg liquid or melted butter, and sprinkle with raisins. At this time, the oven is preheated for 8 minutes at 160 degrees;
12. Put the decorated garland bread into the preheated oven, heat up and down at 160 degrees, middle layer, bake for 20 minutes;
13. After baking, let it cool on the grill, then sift powdered sugar on the surface and decorate it with ribbons for a more festive atmosphere.
Tips:1. The fermentation time varies according to the season. Learn to judge the fermentation state of the dough instead of just based on time. Many factors will affect the fermentation of the dough;
2. The water absorption of flour is different, and liquids can not be added in all, adjusted according to the condition of the dough. Before adding the butter, the dough can be adjusted by liquid to adjust its softness and hardness. After adding the butter, no further adjustments can be made, otherwise the film will be affected;
3. Don't braid too much, leave room for fermentation.
