1. After the grapes are dry cleaned, soak them with appropriate amount of milk and 5ml rum.
2. Pour 5g of yeast into warm water at about 40 degrees and mix for later use
3. Mix flour, 3g salt, 30g sugar, add yeast water several times to soften the dough until the surface is smooth
4. Place the back cover with a damp cloth in a warm environment to ferment for 40-60 minutes
5. Take the fermented dough, mix with raisins and knead well
6. Then divide into small doughs of about 30g and arrange them in the baking pan
7. Cut a cross flap on the top and relax with a damp cloth for 10 minutes
8. Put the baking tray in the oven and bake on medium heat for about 20 minutes.
Tips:1. Because coarse grain flour is not easy to ferment and swell, I will use a little more yeast powder. If you choose ordinary flour to make, about 3g of baking powder is enough.
