1. Soak the raisins with rum the night before making the bag;
2. Put 300 grams of flour in the bowl of the mixer, then add 50 grams of granulated sugar, 1/2 teaspoon of salt, 1 teaspoon of baker’s yeast, 20 grams of milk powder, 80 grams of ice water, 60 grams of yogurt, and 60 grams of egg yolk. Dough, then slice the unsalted butter into the dough and stir;
3. When mixing the dough, you can pull a small piece of dough with your hands and pull it apart to form a thin film;
4. Move the dough into a large oiled bowl and cover the surface with a film, leave it in a warm environment to ferment for 90 minutes. During the fermentation of the bread, we can make crumbs. Use a bowl and put 25 grams of unsalted butter. , 20 grams of powdered sugar, 25 grams of low-gluten flour, stir into a dough, and put in the refrigerator;
5. When the time is up, take out the dough, rub it with your hands, shake it a few times to remove the bubbles, rub in the strained raisins in 3~4 times, use a bowl to top the dough, don't let the dough air dry, and then let it stand for 15 minutes;
6. Knead the dough into a long strip, about 25-27 inches, roll it up and place it in an oiled mold on the inner wall, cover it with a film, and leave it to ferment for another 30 minutes in a warm environment;
7. After the dough is fermented again, take out the crumbs from the refrigerator and mix, and take a radish with holes to rub;
8. Put the puff pastry mixture on top and rub it so that the puff pastry is evenly spread in the dough;
9. Put it in a preheated oven at 400~425°F for about 45 minutes. After baking, let it cool slightly, peel off the film, and cut into slices for consumption.
Tips:1. Because there is more egg yolk in the dough than ordinary bread, it is more sticky, so you need to use ice water to mix the dough to reduce its viscosity;
2. Add butter to the dough and stir until a large film can be pulled out;
3. If Rum is not available at home, you can use wine instead;
4. The heating degree of each oven is often different from the theoretical heating degree, so pay attention to adjusting the temperature when baking. It is really unsure. The temperature can be lower and the baking time will be longer;
Fifth, this is a large bread, not divided into groups, so the surface will burn if it is baked for too long, so when the color of the bread surface is enough, you can cover the surface with tin foil and bake it.