condiments

Gaofen 200 g

50 grams of cereal flour

20 grams of sugar

Salt 5g

Dry yeast 5g

Butter 15g

25 grams of eggs

Water110ml

condiments

Appropriate amount of wine-stained raisins

Appropriate amount of miscellaneous grains powder

step

1. Mix all the materials except butter, knead until smooth, add butter, and knead until the dough can be pulled out of the film, which is basically twice as big as fermentation;

2. Divide the dough into two parts, each part is about 220g, and the rolling relaxation is 15min.

3. Roll the dough into an oval shape with a rolling pin, spread out the dried raisins stained with wine and roll them into an olive shape from top to bottom.

4. Dip the molded dough into coarse cereal flour with the surface facing down, and finally ferment for about 45 minutes.

5. Draw three parallel knives diagonally on the dough surface with a knife, and preheat the oven for 190 degrees for 25 minutes.