1. The main dough ingredients except butter are kneaded in a bread machine until smooth, and then add butter
2. Knead to fully expanded state
3. Cover the fresh-keeping film and ferment at room temperature twice as large. Dip your fingers with flour and insert the dough into the dough without shrinking or sinking. Fermentation is complete
4. The fermented dough is patted and exhausted. Divide into 4 equal parts. Proof at room temperature for 15-20 minutes. Be sure to cover with plastic wrap
5. Take one of the proofed dough and roll it into a beef tongue shape.
6. Divide equally into 3 sections, and be careful not to cut off the top
7. Round each piece one by one, rub it thinly and long, and try to be evenly thick and thin
8. Braid, close up and tighten after all braiding
9. Put it in the baking tray and put it in the oven to ferment
10. To make crumbs, add low powder, powdered sugar, flour, mix well and add butter to make crumbs
11. Take out the fermented dough, brush a layer of egg liquid, put raisins on it, and sprinkle the crumbs evenly
12. Preheat the oven to 80 degrees and 175 degrees and bake for 20 minutes. The color will be uniform during the process. Cover with tin foil. When you are satisfied, take it out and let it cool
Tips:Try to put all the crumbs on top, it's especially delicious
