1. Add milk, beer, oil, flour, sugar, salt and yeast into the bread machine and flour bucket in turn to make dough, ferment to twice the size, and take it out.

2. Exhaust, divided into two parts, and relax in circles for ten minutes.

3. Roll the dough.

4. Soak the raisins in advance, squeeze out the water and spread them on the bread with the broken walnuts.

5. Roll into the shape of jujube pit.

6. Put it on a baking tray, put it in the oven, put down a bowl of hot water, and conduct secondary fermentation.

7. At the same time, prepare the decorative batter, mix it with 10g flour and 10g water, and heat it into a sticky batter for later use.

8. Send the bread blank to twice the size (about 40 minutes), take it out, slice it (as you like), and brush the batter.

9. Put it in the middle and lower layer of the oven preheated to 180 degrees in advance for about 50 minutes. Observe frequently and paste tin foil if necessary.

10. 50 minutes, take out, let cool, slice and enjoy.