1. In addition to the butter in the main ingredient, put it in the bread bucket
2. After kneading into a dough, add softened butter and knead until it is fully expanded
3. Fermented to 2-3 times larger
4. Take out the exhaust, divide into 3 parts, and let stand for 15 minutes
5. Soak the raisins in water, take a dough, roll it into a beef tongue shape, spread the raisins, and roll it up
6. Make three in turn, cover with plastic wrap, and let stand for 15 minutes
7. After pressing it flat, rolling it long, then roll it up
8. Put in toast box
9. Put hot water in the oven and ferment to 8 minutes full
10. 160 minutes, 30 minutes
Tips:Let cool to lukewarm, and store in a sealed bag.
