1. Put all the ingredients except the butter into the bread machine, put the liquid first, and finally put the yeast, turn on the kneading function, 10 minutes later, add the softened butter and knead for another 20 minutes.
2. Knead out a film that is not too thin.
3. It is fermented directly in the bread machine and fermented to 2-2.5 times larger.
4. Take out the dough and knead it evenly, divide it into four equal parts, cover with plastic wrap and relax for 10 minutes.
5. Roll out the dough into a long shape as wide as the baking pan, and put raisins on it.
6. Roll up from one side and pinch the edges tightly.
7. After shaping in order, sprinkle an appropriate amount of dry flour, cut with a blade, put it in the oven for second fermentation, and ferment to 1.5 times the size.
8. Preheat the oven at 170 degrees for five minutes, and bake the middle layer up and down for 20 minutes. After coloring, cover with tin foil to avoid burning.
