1. Weigh all the ingredients, put the ingredients except butter and raisins into the food processor, turn on the machine and stir for a while, and then rest for a few minutes to add the butter that has softened at room temperature again.
2. Continue to stir until the fully expanded stage, the cocoa-colored dough is a little unclear under the light.
3. Add raisins and stir well.
4. The surface of the dough is smoothed and fermented.
5. When it is fermented until the fingers are dipped in dry flour and do not shrink, it is fermented.
6. Knead repeatedly to remove air bubbles, then evenly divide into 4 equal parts, knead round and let stand for about 15 minutes.
7. Take a dough and knead it like a sugar triangle.
8. Turn it over and put it on a greased paper baking tray, and round the three corners. Put all the ready-made green bodies into the oven, and put a bowl of hot water under the bakeware for secondary fermentation.
9. Sift the flour on the surface of the second-grown green, and cut out the shape of the leaves with a sharp blade. Preheat the oven 180 degrees in advance, and bake the middle layer for 20 minutes.
10. Keep it in a fresh-keeping bag after drying to warm, do not put it in the refrigerator.
11. Finished picture
Tips:1. The baking temperature is adjusted according to your own oven.
