1. Mix the liquid materials, knead them into a dough, ferment at room temperature to double the volume, and ferment in the refrigerator for more than 16 hours.
2. Knead all the ingredients in the dough except the butter and the liquid that has been refrigerated for more than 16 hours into the dough. After the film is formed, add the butter and continue to knead until the glove film is formed.
3. Round the dough and cover it with plastic wrap for basic fermentation.
4. The base fermented to double the original volume.
5. After the basic fermentation is over, the dough is taken out, weighed and divided into 6 equal parts, rounded, and covered with plastic wrap to relax for 15 minutes.
6. Flatten the dough, roll it out into a strip, roll it up, cover with plastic wrap and let it rest for 15 minutes.
7. Tuck the dough roll down, flatten it, roll it out again into a strip, turn it over, and sprinkle with raisins.
8. Roll the dough from top to bottom to form a dough roll, pinch the bottom edge tightly, and put the dough roll into the toast box.
9. Cover with plastic wrap, ferment for the second time until the mold is 9 minutes full, and brush with egg liquid.
10. After preheating the oven, bake for 35 minutes with the upper fire at 180 degrees and the lower fire at 190 degrees. After being out of the oven, vibrate the mold a few times, release the mold immediately, let it cool, and seal it with a fresh-keeping bag for storage.
Tips:Raisins can be soaked in wine overnight and dried before use. It tastes better.
