1. Ingredients: 100 grams of self-brewed dry red wine, 60 grams of raisins, 200 grams of high-gluten flour, 10 grams of butter, 120 grams of wine + water, 25 grams of fine sugar, 1/4 teaspoon of salt, 3 grams of dry yeast
2. Soak the raisins in red wine for more than 3 teaspoons, pour out and drain, and wipe dry
3. Add water to the filtered red wine to a total of 120 grams, and pour the dough ingredients except butter. Stir until it is slightly smooth, add butter, continue to stir until the film is formed, put in a large bowl, and ferment to 2 times the size
4. Exhaust to round, relax for 10 minutes, roll out into a 30*20 cm square, spread the raisins on 1/2 place, fold in half, and press the three sides together with a fork
5. Insert holes in the surface. Finally ferment for 30 minutes, brush the egg liquid on the surface, put it in the oven, the middle layer, the upper and lower fire 170 degrees, bake for about 25 minutes, the surface will be golden.
Tips:1. Wine + water is to add clean water to the filtered red wine to a total of 120 grams;
2. After soaking, the raisins should be wiped dry as much as possible without leaving any moisture;
3. It is best to use dry red wine instead of sweet red wine.
