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1. Use chopsticks to stir and mix the various dough materials until they form a dough. Cover with plastic wrap and store in the refrigerator overnight to ferment.
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2. Tear the fermented seed noodles into small pieces, put them into the bread machine and add the main dough materials other than butter, knead until it becomes a dough, add butter, and continue kneading until the coarse film can be pulled out.
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3. Cover the finished dough with plastic wrap and continue to ferment for 30 minutes.
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4. Press and exhaust to divide equally into nine small doughs, each dough is about 60 grams. Roll the plastic wrap with the round lid to relax for 15 minutes.
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5. Take a loose dough and roll it into an oval, turn it over, cut four crosswise cuts with a scraper, and spread the raisins evenly. (The raisin shop is a little bit less!)
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6. Roll up and pinch tightly into the mold.
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7. Put hot water in the lower layer of the oven and put it in the oven for a second heating. The time is about 30 minutes. After the second shot is completed, brush a little egg wash on the surface.
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8. Put it into a fully preheated oven, middle layer, and heat up and down at 170°C, and bake for about 18 minutes. After being released from the oven, the mold will be demoulded immediately, and it will be bagged and sealed for storage after cooling.
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9. Here is a picture of the finished product.
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10. Let's take a family portrait again! (Mobile phone slag map party, everyone can do it!)
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11. Take down today's breakfast, haha!
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