1. Prepare the materials
2. Add yogurt, eggs and other liquids to the bread bucket one by one, add salt and sugar, sift in high-gluten flour, add yeast, start two kneading programs, and then start the yogurt program, select fermentation for 60 minutes
3. Pick and wash raisins
4. Take out the fermented dough and knead it evenly
5. Divide evenly into 3 small doughs, cover with plastic wrap for 15 minutes
6. Take a dough and roll it into a long cake, sprinkle with raisins, sprinkle some coconut, and roll it up from one end
7. Roll the three doughs and put them in the toast box
8. Put it in the oven for second fermentation, 45 degrees for 40 minutes
9. The fermented dough is taken out and brushed with egg liquid
10. Preheat the oven and bake at 160 degrees for 20 minutes
11. Baked
12. The color is very beautiful!
Tips:1. Different ovens have different baking times, which are for reference only.
2. Reserve one third of the egg liquid, and finally brush it on the bread.
3. A box of yogurt is just 150ml, which is relatively thick, so I used all of it. Usually 130-140g of water or milk, reserve 10g to observe the dough during the first residence time of the dough mixing program, and add liquid or flour as appropriate.
