1. Soak the raisins in water for ten minutes, then remove the dried water for later use
2. In addition to butter and indentation, put other materials into the kneading bucket together
3. Knead into a smooth dough and add softened butter
4. Continue to knead the dough until you can pull out a flexible film
5. Take out the dough, roll it out and spread it out, sprinkle with walnuts and raisins
6. Mix well, knead round, cover with plastic wrap, and place in a warm place for the first fermentation
7. When fermented to twice the size, dip your fingers in the flour and poke a hole in the dough. If it does not shrink or collapse, it means that the fermentation is complete.
8. Divide the dough into 3 equal parts and round them
9. Roll it into a beef tongue shape for the first roll
10. Roll everything out and let stand for 15 minutes
11. Roll the roll for the second time, put it in a toast box, cover with plastic wrap, and place it in a warm place for secondary fermentation
12. Ferment to 80%, close the lid
13. Put it in a preheated 180 degree oven and bake for 30 minutes.
Tips:1. According to the different water absorption of flour, it is recommended to reserve 15g of water to adjust the water, and decide whether to add it according to the humidity of the dough
2. Walnuts need to be roasted in advance, and 1/4 walnuts will have a better taste
3. Please adjust the temperature and time of the oven appropriately according to the actual situation
