1. Mix all the ingredients first (you don't have to stir with olive oil before adding, otherwise the oil will spray out). In order to prevent sticking to the wall and pre-fermentation, open the lid of the bread machine and stir for 20 minutes (the film will basically come out at this time, if there is no when pulling, you can stir for another 20 minutes). Then turn off the power of the bread maker, close the lid, and let the dough rise naturally in the bread maker for 30 minutes. The dough should be fermented until it does not spring back when pressed, and does not need to expand completely.
2. Press the bread machine to stir for another 20 minutes, and exhaust. Then take it out and cut the dough into equal parts according to your preference.
3. Roll out the dough first.
4. Then fold in half
5. Then roll it into a strip, preferably a trapezoid, and finally a good shape.
6. Spread the raisins on the rolled dough.
7. Roll it from the small head to the big head, and roll it up like a paper-wrapped triangle.
8. Finally formed a group.
9. Evenly placed in the bread bucket
10. Press the [yogurt fermentation] function to ferment for about 60 minutes, and then press the stop button. Depending on the weather, it may take 40 minutes in summer.
11. According to experience, the fermentation will probably be close to the vertical bar of the bread bucket. If it ferments, it will over-swell.
12. After fermentation, it can be baked. Press the 【Bake】 function for 40 minutes.
13. Rub in olive oil once about ten minutes after baking. One is for good demoulding, and the other is for good taste.
14. 5 minutes before baking, you can rub some oil, egg wash, milk, sesame seeds...according to your preference.
15. After the baking is over, directly take it out and invert it on the net, take two shots on all sides, and the normal situation will soon come down.
16. Then separate the bread while it's hot, and it's easy to fall off the scum when it's cool.
Tips:The bread must be chilled before it can be eaten.
After it has cooled down, put it away in a bag and seal it in the refrigerator. Otherwise it will be hard. But if you like to eat scum like the old man in my family, it’s good to leave it out in the air, and it’s okay to have a good mouth.
