foodstuff

High gluten flour 450g

Whole wheat flour 150g

Condensed milk 60g

Milk 420g

Yeast 6g

Butter 42g

5 grams of salt

Proper amount of raisins

step

1. Except butter and salt, pour other ingredients into the chef's noodle bucket, knead until smooth, add salt and butter and continue to knead until the film can be squeezed out.

2. Cover the kneaded dough with plastic wrap and ferment until it is 1.5 times larger.

3. The fermented dough is evenly divided into six equal parts (the formula is relatively large, so it is recommended to halve the formula).

4. The divided dough is exhausted and kneaded, and covered with plastic wrap to relax for ten minutes.

5. Roll the loosened dough into a rectangle, sprinkle with raisins and roll it up for secondary fermentation to double its size.

6. Spray water on the surface of the fermented bread embryo, sprinkle a thin layer of dry flour, and make a few oblique strokes with a knife.

7. Send it into an oven preheated in advance and bake at 165 for 30 minutes.