Cooking Steps

1. 

   Step1:Soak the raisins in red wine for half an hour in advance. Remove the drained water. Wrap the raisins in kitchen paper. Then the surface water can be absorbed. If you feel the raisins are a little big, you can cut them properly.

2. 

   Step2:Mix the flour with yeast, sugar, salt and water. Knead the dough to the expansion stage. Add butter. Knead the dough until the dough surface is smooth and has good ductility. Then add raisins and knead well.

3. 

   Step3:Divide the dough into 6 pieces. Relax for 2 minutes. Roll the divided dough into ellipses

4. 

   Step4:Lay the oval pancake horizontally. Fold it three times. Press out the air in the gap of the dough with the palm of your hand.

5. 

   Step5:Hold the edge tightly. Evenly rub the palm into a thin stick about 25 cm long.

6. 

   Step6:Use a rolling pin to flatten one section of the dough stick. Apply some clear water for later bonding. Put the other end of the dough stick on the end coated with clear water. Pinch the joint tightly by hand. Ferment the made bagel cover cage cloth for 20 minutes.

7. 

   Step7:Put the white sugar and baking soda into the clear water to boil when the shell fruit is finally fermented. Put the fermented shell fruit face down into the boiled sugar water. Cook for 20 seconds on one side, turn over and then cook for 20 seconds

8. 

   Step8:Take out the cooked shellfish with the strainer and control the drying slightly. Put them in the middle layer of the preheated oven of 200 ℃ and bake for 2025 minutes.