1. Soak the raisins with rum a day in advance
2. Pour high powder, white sugar, salt, milk, and yeast into the cook machine, make a dough, add butter, and stir until it is fully developed. (Use a bread machine to knead the dough first, then add butter. Knead by hand until the dough is smooth, add butter)
3. The kneaded dough is put into the fermentation tank and fermented to twice its size at 28 degrees without shrinking the hole. (Usually 45-60 minutes, the specific time is not necessarily, because the lower the room temperature, the slower the fermentation, mainly in the dough state. The small owner without a fermentation tank can be put in a warm place to ferment, but pay attention to the temperature not exceeding 30 Oh.)
4. After the first shot is finished, knead the soaked raisins and the dough together.
5. Brush a layer of butter (outside the portion) in the mold and sprinkle with sliced almonds
6. Put the dough into the mold, then put it into the second fermentation tank, 38 degrees Celsius, put a basin of water in the fermentation tank, and ferment to 8 minutes full. (If there is no fermentation tank, you can use the oven to ferment, and the fermentation environment is the same as the fermentation tank.)
7. The fermented dough is placed in an oven preheated to 180 degrees and baked for 30 minutes.
8. Let the toasted bread cool, unmold, brush the top with a layer of butter, and sieve powdered sugar.
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