1. Soak the raisins in clean water for 20 minutes in advance, remove them and use a kitchen paper towel to soak up the water for later use.
2. In the post-oil method, all the ingredients except the raisins are mixed and kneaded to the expansion stage, and finally the raisins are added and kneaded.
3. Basic fermentation is carried out at room temperature.
4. Ferment to 2 times the size, press the exhaust to divide into 9 equal parts, round and relax for 10 minutes.
5. Round again, put it in a baking tray, and leave it in a warm and humid place for second fermentation.
6. Ferment to twice the size, brush the skin with egg liquid, and put it in the preheated oven at 180 degrees for 22 minutes.
7. Take out the mold and let cool.
8. Finished product
9. Finished product
10. Finished product
Tips:The small bumps on the epidermis are the bran of whole wheat flour.
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