Cooking Steps

1. 

   Step1:Mix and knead the Biga head, high flour, tomato juice, yeast and sugar together for 20 minutes.

2. 

   Step2:After the oil method, add the softened butter and continue to knead. Knead until the butter is eaten into the dough. The whole dough is smooth and soft.

3. 

   Step3:Check the dough. Pull out a transparent film. Add the dried fruit. Fold the dried fruit into the dough.

4. 

   Step4:Put the dough in a clean oiled basin. Cover with plastic wrap and ferment in a warm place until the dough is twice the size.

5. 

   Step5:Take out the dough, exhaust the gas, leave it loose for 15 minutes, roll out the whole dough, roll it up and down, and tighten the tail.

6. 

   Step6:Continue to cover with plastic wrap and put it in a warm place for secondary fermentation until the dough reaches the top of the toast.

7. 

   Step7:Preheat the oven to 190 degrees. Cover the toast cover. Middle and lower layers. Heat up and down for 40 minutes.