Put the medium-sized material into the inner barrel of a bread maker with a blade, turn on the function of 【 30: Oolong Noodle 】, and knead it into granule-free dough for about 6 minutes.

Spray some water on the surface, cover Panasonic 105t bread maker and start [function 2 1: seed yeast] to ferment to twice the size. It is too hot in summer, so it is necessary to pay attention to the fermentation situation at any time, or directly cover the lid for fermentation without starting the function.

Add the dough ingredients other than cream and knead with the function of [14: Dough] until the dough is formed. When the time is about 55 minutes left, add the cream and continue kneading.

When the dough is evenly shaped, take out the dough (with 40 minutes left in the bread maker) and integrate it into a smooth dough, which helps to retain the air generated when the dough is fermented. Cover with wet cloth for intermediate fermentation for 60 minutes to double the size.

Weigh walnuts and bake in the oven 100℃.

Exhaust air, and then stick it into a rectangle with a rod face. Spread a layer of cream, then sprinkle with cinnamon powder and press gently to make the powder stick. Sprinkle with walnuts and raisins.

Roll a flat strip into a long strip, cut it into two sections, the cross section is upward, overlap and wind it into a twist shape, and then wind it, with the closing face down and the curling face up, and put it into the inner drum of the bread maker. Start [function 2 1: seed yeast] and wait for the second fermentation until it is eight points full.

Sprinkle some walnuts and start [function 22: steamed bread] to finish baking. Immediately take out the inner barrel of the bread maker, let it stand for 2 minutes and then pour out the bread.

The {fancy raisin cinnamon toast} with the fragrance of happy cinnamon is finished.