1. Soak the dried bean curd and hot water (to cool for use)
2. Pour the high-gluten flour, salt, powdered sugar, and yeast into the cook machine, add the soaked dried bean curd juice (180g) and stir
3. Knead into a smooth dough and add butter
4. Knead it into a glove film, and then ferment at a constant temperature
5. Fermented to 2 times the size, you can take it out and press the exhaust
6. Add bamboo charcoal powder to a little water and stir to boil
7. Separate 90 grams of dough, add bamboo charcoal powder, and knead well, then divide the remaining dough into 250 grams and 176 grams, set aside to proof for 15 minutes
8. Take the 176 g piece of dough and sprinkle with pistachios and raisins, then place a row of figs on the head of the 250 g piece of dough, roll it up and sprinkle with pistachios and raisins
9. Roll up and close up
10. Sprinkle the black dough with raisins and roll it up
11. Put in toast box
12. Perform a second fermentation at 32 degrees for one hour, and ferment until the toast box is eighty full.
13. Put it in the 170 degree oven and bake for 45 minutes
14. Let cool and slice and enjoy
