1. High-gluten flour, sugar, whole egg liquid, whole milk powder, yogurt, water, salt are all put into the bread bucket, yeast is put into the yeast input port, (if there is no input port, add it directly into the bucket) start the bread dough program and start the bread Wake up
2. After the end, take out the bread bucket, the film can be pulled out, but it is easy to break, and the film is relatively thick (if you don’t have a bread machine, you can knead the dough by hand, and you can also beat it while kneading)
3. The raisins are soaked in warm water in advance, and some sugar can be added to the warm water, and the butter melts in the water.
4. Take out the dough, add butter and knead until the butter is completely absorbed, the butter can be added in portions
5. After kneading, add the raisins in the squeezed water, knead until the raisins and the dough are evenly mixed
6. Put the bread bucket into the bread machine again, start the bread dough program
7. Take it out after the end, just pull the film out
8. Take out a part of the dough, divide it into thirds, and knead into long strips
9. Then braid slightly. Pinch the head of the braid tightly, cut off the tail directly, and then squeeze it with your hands to receive it underneath
10. In the same way, place several baking trays covered with tarp and put them in the middle of the oven, and the fermentation process will start to ferment again (if the oven does not have this function, just cover it with plastic wrap and leave it in a warm place for fermentation)
11. Take out when fermented to twice the size, and brush with a layer of whole egg liquid on the surface
12. Sprinkle some sugar on top, put it into the middle layer of the preheated oven, increase the heat to 220 degrees, lower the heat to 180 degrees, and bake for 10 minutes.
Tips:It is easier to knead the dough in the bread machine. It is also possible to knead it by hand, and it can be kneaded to the expansion stage, which can pull out a thin, non-breakable film.
