1. Prepare all the ingredients and mix everything except raisins, peanuts, almonds, and butter. Raisins in blisters
2. Knead into a dough (rough tendons)
3. Add butter and knead, and knead while beating
4. Until you can stretch the more delicate tendons (I have done this step for a long time, more than an hour, the novice is clumsy, and the effect is not good)
5. Fermented to twice its original size
6. After fermenting once, take it out and divide into 8 portions and let it stand for 15 minutes
7. At the same time, mix the raisins, almonds, and peanuts into 8 portions
8. Exhaust the proofed dough, flatten it with a rolling pin, and put in the nuts
9. After being rolled up, it will be fermented for the second time (I used the oven to ferment for 40 minutes) to double the original size
10. After fermentation, apply egg liquid and sprinkle some nuts on top
11. Put it in the oven at 180 degrees Celsius and bake for 20 minutes. The skin will be golden and hard.
Tips:For novices, it seems difficult to get tendons. The trick I read from the Internet is to throw hard and rub hard!
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