1. Materials ready
2. Weigh the raisins and walnuts, soak the raisins in milk (not in 60g) for about 10 minutes, and chop the raisins
3. Prepare other ingredients and cut the butter into small pieces to soften. Put the salt in the high-gluten flour and pour the softened butter.
4. Knead the butter and high flour into small coarse grains.
5. Mix milk, egg liquid, fine sugar, and yeast evenly.
6. Pour into the flour that has been kneaded into small coarse grains.
7. Knead into a smooth dough.
8. Drain the milk from the raisins as much as possible, flatten the dough, and add half of the raisins and walnuts.
9. Close the dough, close it upwards, squeeze it again, and add the remaining raisins and milk.
10. Knead into a ball, cover with plastic wrap and store in the refrigerator overnight.
11. Take out the dough the next morning, flatten the dough, and cut into 8 portions with a knife.
12. Brush with egg liquid, put it in a preheated 180 degree oven, bake for about 15 minutes, the surface is golden brown and ready to go out of the oven.
Tips:1. Drain the raisins as much as possible after soaking in milk; 2. You can also use raisins, walnuts and other dried fruits and nuts, with a variety of flavors for you to choose
