1. All materials except raisins are put into the bucket of the bread machine
2. 2 kneading procedures, the dough is like this
3. Use kitchen paper to absorb most of the liquor-stained raisins. The raisins have been soaked in the rum, and you can take them when you use them.
4. Put the raisins into the dough and knead well
5. After the dough is rounded, put it back in the bucket of the bread machine, and perform a round at room temperature
6. About an hour and a half, the dough will ferment in place
7. Take out the dough, press and exhaust slightly, divide into 6 equal parts, round and relax for 15 minutes
8. Take the loosened dough, squeeze it~roll it out, roll it into an olive shape from top to bottom, pinch tightly at the opening
9. Make all the dough one by one, put it in a baking tray, and perform two rounds at room temperature. Cover the dough with plastic wrap
10. After the second round of the dough, cut the surface and sift the flour
11. Put it in a preheated oven at 200 degrees, bake for about 15 minutes, then take it out
Tips:Whey is a by-product of filtering yogurt to make cheese. The dough has a large water content, so hand powder is required throughout the process.
