Surface decoration: a little high-gluten powder.

Baking temperature: middle and lower layer of oven 175℃ for 20 minutes.

Exercise:

1. Add all the materials except butter and raisins to the flour, knead the flour quickly with a bread machine for 20 minutes, add butter and continue kneading for 30 minutes until it swells;

2. Add raisins and knead them by hand to ensure that all dried fruits are not exposed;

3. Put the kneaded dough into a bread machine, and adjust it to the fermentation program to start fermentation;

4. When the dough is twice as big, it will not shrink when poked with your fingers, and it will be fermented at one time;

5. Take out the dough and exhaust it, and divide it into two pieces of dough with the same weight;

6. After rounding, cover with plastic wrap and relax for 15 minutes;

7. Take a piece of dough and roll it into an oval shape;

8. Roll it up from the narrow side, and pinch it tightly to form an olive shape;

9. Sieve and sprinkle a little high-gluten powder on the surface;

10. Kazuhiro Mori bowl of boiling water, put it in the bottom of the oven, put the baking tray in the middle layer, and start secondary fermentation;

1 1 later. 35 minutes, when it is fermented to the size of 1.5 times, take it out and cut a hole on the surface with a knife.

12. Continue to put it back for fermentation 15 minutes until the mouth is opened, preheat the oven 175 degrees, put the fermented bread blank in the middle and lower layers to start baking, take it out after 20 minutes, cool it and pack it until the surface is colored.