1. 1. Prepare all the materials and weigh them in advance.
2. Pour all the ingredients except butter and yeast into the bucket of the bread machine in the order of liquid first, then flour, and set the kneading function for 20 minutes.
3. When the kneading function of the bread machine is carried out for about ten minutes, the dough will knead a thicker and thicker film.
4. At this time, add yeast and butter and continue the kneading function for about ten minutes!
5. Knead the dough to the complete stage. At this time, a large uniform film can be pulled out, which is tough, and the edges of the holes are neatly rounded.
6. Take it out of the bread machine and knead it by hand, put it in a bowl, cover it with plastic wrap, and leave it in a warm place at room temperature for fermentation
7. The yeast dough is 2.5 times the original volume. After the dough is fermented, use your fingers to dip some dry powder into the dough without shrinking or collapsing, indicating that it has been fermented.
8. When the yeast dough is about to end, you can soak the raisins in water first, and then place them on kitchen paper to absorb the moisture for later use.
9. After fermentation, the dough is taken out and exhausted
10. After exhausting, divide into three equal parts, round and relax for 15 to 20 minutes
11. After relaxing the dough, use a rolling pin to roll it into an oval flat shape and sprinkle the prepared raisins
12. Roll up from top to bottom. After all the three doughs are wrapped and rolled, continue to relax for another 15-20 minutes.
13. Roll out the loosened dough and roll it up from top to bottom
14. Then put it in the mold and cover it with plastic wrap, and leave it in a warm and humid place to ferment until the mold is ninety minutes full.
15. Brush with egg wash! Put it in the lower part of the preheated oven and heat it up and down at 170 degrees for 30 minutes. During the roasting process, pay attention to the tin foil when the color is almost the same. If it is baked with a lid, it is not necessary.
16. Immediately after it is out of the oven, gently pour it out and place it on the grill and let it cool to the hand temperature. You can put it in a sealed bag for storage.
17. Eat slices and tear them, you can eat whatever you want.
18. Doesn't it look great?
Tips:Yeast was added later because I was afraid that the weather would be hot and the temperature would rise in the bread machine. After a long time, it would ferment in the middle! The temperature and time here still depend on your own oven!
