1. Pour the high-gluten flour into the bucket of the cook machine
2. Add caster sugar
3. Add goat milk powder
4. Add yeast, eggs and water, turn on the low gear of the cook machine, and knead the dough until it becomes gluten
5. Add the softened butter and continue to knead until the film comes out
6. Check the effect of the film
7. Put the dough in a basin, cover with plastic wrap and ferment to 2 times the size
8. The fermented dough is vented, divided into 3 equal parts, rounded separately, and proofed for about 10 minutes
9. Roll the dough into a beef tongue shape and roll it up from one side
10. Roll out the dough again, put in the raisins that have been soaked, washed and drained in advance, and roll up from one side
11. Put the dough into the toast box with the mouth down, and ferment until it is 8 minutes full
12. In the lower and middle layer of the oven, heat up and down at 165 degrees, and bake for about 40 minutes.
Tips:1. Do not add clean water at once, adjust it appropriately according to the hardness of the dough.
2. The temperature and time of baking should be adjusted according to the temper of your own oven.
