2. Pour the powdered sugar, yeast and salt into the flour and mix well.

3. Sieve the evenly mixed dry powder.

4. Fix the cooking basin under the machine, pour in the grease and stir it evenly with a flour mixer.

5. Then add 1 egg and mix well to make granules.

6. Pour the fresh milk into the cooking basin several times to make dough.

7. Scrape the wet surface twice on the basin wall with a rubber scraper during the mixing process, so that the dough can be shaped more quickly, which takes about 20 minutes.

8. At this time, the dough is full of strength and very good.

9. After the dough is stirred, remove the cooking basin and cover it with plastic wrap for basic fermentation.

10. The dough can be fermented to two and a half times its size.

1 1. Then take it out and lay it flat on the chopping board to clean the air inside.

12. After the dough is exhausted, reunite 15 minutes.

13. Then roll out the dough from the middle to the front and back ends with a rolling pin until it is 1 cm thick.

14. Spread the soaked raisins with wine evenly on it, and flatten the raisins with the palm of your hand.

15. Roll up from one end of the wrapping paper.

16. After rolling, put the joint face down into the toast mold.

17. Cover the mold with plastic wrap, put it in the oven, and conduct final fermentation at a constant temperature of 35 degrees.

18. When the bread blank is fermented and expanded to 3 times the size, take it out and remove the plastic wrap.

19. Apply the egg liquid to the epidermis.

20. Preheat the oven to 170 degrees. Put the mold in the middle shelf of the oven again and bake for about 30-35 minutes.

2 1. Put the baked bread on the clothes rack.

22. Cool the slices and complete the operation.