1. Put the dough materials except butter in a bread machine or a cook machine and knead well, then add butter and knead well, I always use the bread machine "dumpling skin" program for 15 minutes + 15 minutes, and finally add drained raisins and stir for 2 minutes Can
2. Cover with plastic wrap and place in a warm place for the first fermentation
3. Take out the dough after the first round, divide into 3 equal parts, round, cover with plastic wrap and relax for 10 minutes
4. Take a piece of dough, roll it with a rolling pin, turn it over, wrap it in the granulated cheese, roll it up, close it tightly, and put it in the baguette mold
5. Put a plate of hot water in the oven for the second fermentation, about 38 degrees for 50 minutes
6. After fermentation, take out the dough and preheat the oven to 180 degrees
7. Spray some water on the surface of the dough, sift some flour, and make a few cuts with a razor blade
8. Put the dough in the preheated oven and bake at 180 degrees for about 18 minutes, and the surface is ready to be colored
