1. Put the eggs, water, salt, milk powder, spun sugar, flour, and yeast in the ingredients into the cook machine or bread machine, and start the kneading mode
2. Knead the dough until it can pull up a thicker film (you can also observe that the dough is smoother), add softened butter, and continue to start the kneading mode
3. Continue to knead until the dough is smooth and elastic, and take a small piece to pull out a large piece of film. This state is not good for toast, but it is perfectly fine for ordinary bread.
4. Take it out and round it slightly, put it in a basin, cover with plastic wrap, and ferment to 2.5 times its size in a warm place. When the volume of fermentation is about the same, dip a little flour with your fingers and poke a hole in the dough. If the hole does not shrink, it means that the dough is well fermented.
5. Pat the surface of the dough gently to exhaust the gas, and then take it out and divide it into three equal parts. Cover with plastic wrap and let stand for 10 minutes
6. Take a portion of the dough, roll it into an oval dough with an exhaust rolling pin, put in raisins (if you don’t like it, you can adjust it according to your taste) Use your fingers to thin the lower side of the dough and roll it up
7. Put the shaped dough in the mold to prepare for the second fermentation.
8. When the dough is fermented to twice the size of the original body, brush a thin layer of whole egg liquid on the surface and spread the chopped cheese (you can also sprinkle a little bit of green onion if you like)
9. Put the fermented bread into the lower layer of the preheated oven and bake at 180 degrees for 20 minutes
10. Place the baked bread on the grill to cool
