1. Wash the raisins in advance, soak them in water and set aside.
2. Except butter and raisins, all the ingredients are put into the bucket of the bread machine, and the salt and yeast are separated diagonally.
3. The bread machine selects the "kneading" program and opens the bread machine lid (do not cover the lid). The time is 15 minutes.
4. After the kneading program is over, add the softened butter, and the bread maker selects a "kneading" program again for 15 minutes.
5. After the program is over, select a "leavened dough" program, during which the dough is taken out to check the state of the film, and you can pull out a thin and elastic film.
6. Continue to complete the dough process.
7. After an hour and a half, the dough process is over.
8. The dough is fermented for the first time, so rub a hole with your hands without shrinking.
9. Take out the dough, press the air, and divide the dough into 3 equal parts, round them separately, cover with plastic wrap and let stand for 15 minutes at room temperature.
10. After standing still, take out the dough and roll it out into a tongue shape.
11. Roll up from top to bottom after turning it over.
12. After finishing the three doughs one by one, cover with plastic wrap and let stand again for 15 minutes.
13. After the rest is complete, take out the dough and roll it out as long as possible.
14. After turning it over, arrange the shape to make the width as consistent as possible and spread raisins.
15. Roll up from top to bottom.
16. As many laps as possible.
17. Put the bread embryo into a 450g toast mold, put it in the oven that cannot be opened, and put a bowl of 100 degrees boiling water in the oven to maintain the temperature and humidity in the oven (temperature 35-38 degrees, humidity 85%) Ferment for one hour.
18. Fermented to 80% full (my hair is a bit full 😀).
19. Brush the egg wash.
20. Preheat the oven at 170 degrees and bake for 45 minutes.
21. After being out of the oven, the heat is shaken.
22. Snap out of the mold and let cool.
23. All right.
24. Fluffy and soft.
25. The organization is dense.
26. The milk is full of fragrance.
27. It is only suitable for eating slowly by tearing it with your hands, mixed with the sweetness of raisins, which is quite enjoyable.
Tips:This bread can be completed with 2 kneading procedures and a yeast dough procedure 😀
