1. The raisins are soaked in rum, and the raisins are just fine. Soak for about 15 minutes, drain the water and set aside
2. Put the following ingredients into the cook machine or bread machine
3. Knead the cook machine for about 8 minutes, put the butter in and continue to knead
4. Knead until the butter is completely absorbed, to the expansion stage. You can take a small piece for yourself. It's just a film
5. Put sesame seeds in
6. Put the drained raisins in
7. Stir it with a chef's machine and melt into the dough.
8. Put it on the plate to ferment
9. Fermentation at room temperature for about 1 hour. Fermented to double the size, just press the hand-poke powder and not rebound
10. Take out the dough to exhaust
11. Divide into 2 pieces, round and relax for 20 minutes
12. Roll out the loose dough
13. Roll up
14. Just rolled into an oval shape
15. Put in the baking tray
16. Set the oven to 38 degrees, and ferment for 40 to 50 minutes, double the size
17. Fermented dough
18. Spray water, this step is to prevent the powder from being sprinkled
19. Then sprinkle the flour, the high flour is sprinkled
20. Divide after dusting, use a sharp knife
21. Preheat the oven to 220 degrees. Mine shows 215 degrees because my oven is 5 degrees higher. I look at my own oven to do things. Bake it for about 20 minutes
22. It's out after the exam
23. Then put it on the cold net and let it cool, then cut it up and eat
Tips:The prepared European buns will taste even better when they are returned to the oven if they are eaten the next day.
