Soak for more than 3 hours, and filter dry for later use.

Beat A into a ball (about 3 minutes), then add B and stop playing for 7 minutes. Please keep 30CC for the liquid part and add it slowly according to the situation.

Then add ice cream and restart the program until the film can be stretched out (about 15 minutes). When adding cream, use low speed to avoid overheating. Add wine-stained raisins and walnuts and stir at low speed for 30 seconds.

The temperature of the dough should not be higher than 28 degrees. If the temperature is too high after adding cream, you can take out the inner drum as a whole, wrap it with plastic wrap and put it in the refrigerator 10 minutes before continuing beating.

Dip the scraper in water and spin it dry. Dip your hand in water and spin it dry. Take out the dough, put it in a steel basin, cover it with plastic wrap or wet cloth, and ferment for 90 minutes for the first time to double its volume.

Dip your hand in water to dry. Insert the scraper into the dough from the bottom next to it, stretch it out, and cover it like a quilt (this action is stretching and turning, aiming at creating more air holes).

Turn the dough upside down, let the dough pressed at the bottom breathe and ferment, cover it with plastic wrap or wet cloth, and ferment for 30 minutes for the second time (this method of stretching and turning over must be repeated twice, 30 minutes X2).

Sprinkle powder on the rattan basket once, pat off the excess powder, sprinkle it again and pat it off.

Round the dough (gently, don't destroy the pores formed), dust it off, and put it in a rattan basket with the bottom facing up. If there is no rattan basket, dust directly on the baking paper. Knead the dough round, don't knead it lightly, so as not to squeeze out the air in the dough. Place the round dough on the dusted baking paper.

Put it in a warm and closed space, put a cup of hot water in it, ferment for about 60 minutes, and carry out the final fermentation (temperature 35 degrees, humidity 85%).

Put two baking pans in the oven and preheat them to 250°C (preheating takes about 25 minutes).

Carefully slide the dough on the dusted baking paper (the bottom of the dough should also be dusted) and cut the lines at will. You can pour some oil on the line.

Baking method: Please walk a short distance. Take out the bread and put it on the shelf at once.

This plastic surgery is not ideal, because I am stupid and forced out the pores that I finally discharged. .....

The taste is still very soft and delicious ~