285g of high flour, 47g of sugar, 3g of salt, 30g of eggs, 66g of milk, 30g of maple sugar, 82g of Tang Zhong, 5g of dry yeast, 30g of butter and 50g of raisins.

working methods

1, making Tang Zhong: Add 50g of flour into 250g of cold water, stir evenly, put it in a small pot, stir continuously with low heat until the batter becomes sticky, and then take 82g for later use.

Making bread:

1. Put all the other materials except butter together and knead them into dough, then add butter and knead them slowly until the dough can be pulled out of the film, and then knead the raisins into dough.

2. The kneaded dough is fermented for the first time until it is about 2.5-3 times the original size.

3. Take out the dough, divide it into three equal parts, roll it into an oval shape, then fold the two sides in the middle, turn the dough over, roll it into a length of about 30CM, turn it over, roll it up, and discharge it into toast box.

4. Put the dough in the toast box and ferment it in a warm and humid place until toast box is 8 minutes full (you can put toast box in the oven, put a cup of hot water at the same time, and close the oven door, or you can do this step in the microwave oven).

5. Put the fermented dough in a preheated oven at 150℃ and bake for about 35 minutes.