1. Put the cashew nuts in the oven to bake.
2. Put the dough ingredients and fermented seeds into the bowl and mix well.
3. Then add the red wine that has been heated and evaporated to dryness.
4. Mix the flour well until there is no excess water.
5. Knead the dough together to form a smooth dough.
6. Add butter and knead the dough until the film comes out.
7. Put cashew nuts and wine-stained raisins on top, wrap them in dough and knead them.
8. After roughly mixing, cover with plastic wrap and ferment.
9. Fermented dough.
10. The fermented dough is flattened and exhausted.
11. Divide the dough equally into 3 pieces.
12. Cover with plastic wrap for intermediate fermentation.
13. After the middle fermentation is complete, flatten the dough and fold it from top to bottom.
14. Then fold it from bottom to top.
15. Then pull the two sides up and fold in the middle, and knead the dough into a stick shape. Don't knead it too thinly. The bread will be wide enough after baking.
16. Carefully transfer the bread dough to the baking tray for a second fermentation.
17. Make a cut longitudinally on the surface of the fermented bread embryo. The movement should be fast when making the cut so that the surface of the dough will not be wrinkled.
18. Oven baking position: preheat at 160℃ for 5 minutes, and bake for 30 minutes.
