Get all the raw materials ready. If the dried fruit is hard, soak it in rum in advance. If you are sensitive to alcohol, soak in warm water. But the dried fruit soaked in rum tastes better. If the room temperature is low in winter, you can use warmer water. It's hot in summer, so use ice water to make dough.

Third step

All the raw materials except dried fruit are kneaded into a dough that can be pulled out in a solid film state.

Fourth step

Soak the dried fruit, and use the kitchen paper towel to absorb the water on the surface. Press the dough into thin slices and spread the prepared dried fruits and nuts.

Step five

Roll up the dough with a scraper.

Step 6

Blow repeatedly, and then spread the dough out. Dried fruits are evenly dispersed in the dough.

Step 7

It is still processed into smooth dough with the help of a scraper. Then put the dough into a pot and stir at 28℃ for 90 minutes. If the room temperature is not high enough, you may need to wake up to increase the time.

Step 8

When the dough is about 1.5 times the original size, take out the dough and press out the exhaust.

Step 9

Fold the right side 1/3.

Step 10

Then fold the left 1/3 in half.

Step 1 1

Fold the top 1/3 down and press. Then continue to turn the top part to your side so that the dough becomes a ball.

Step 12

The interface is circular downward.

Step 13

Put the dough into the basin. Fermented at 28℃ to double the size.

Step 14

Take out the fermented dough and put it on the panel. Make the dough into a rectangle.

Step 15

Divide the dough into five equal parts with a sharp knife.

Step 16

Take out each portion of dough for the first time and knead it into a spiral shape. At the same time, stretch it to 20 cm.

Step 17

Put the molded bread in the lower layer of the oven, put the paper on the baking tray, and pour a small amount of boiling water in the upper layer of the oven for final proofing. The awakening time is about 50 minutes.

Step 18

Take out the bread after waking up and preheat the oven. The preheating temperature is set at 220℃. The time is adjusted to 18 minutes.

Step 19

After preheating, there will be a prompt sound. Use a small kitchen sprayer. Spray water on the surface of the bread and send the bread into the oven to start baking. Bake at 220℃ for ten minutes. Then adjust the temperature to 200℃ and continue baking for eight minutes.

Step 20

If the bread is not colored, when the temperature is adjusted to 200℃, the baking tray can be moved up one layer. After being discharged from the furnace, put it on a cooling rack for cooling. Sealed preservation