Cooking Steps

1. 

   Step1:Pour warm water into yeast. Let stand for 35 minutes.

2. 

   Step2:High flour, whole wheat flour and salt are put into the basin. Pour in yeast water and stir with chopsticks to form flakes.

3. 

   Step3:You can knead the dough for about half an hour or so until the film doesn't come out. The dough is smooth. [I usually knead the dough for about 35 minutes to get out of the mask. =

4. 

   Step4:Cover the basin with plastic wrap. Place at room temperature for 3040 minutes. This season is basically fermenting

5. 

   Step5:Exhaust and divide into three dough of the same size. Knead it smooth. Cover with plastic film and relax for about 10 minutes.

6. 

   Step6:Take a dough, roll it into a tongue shape, and sprinkle with a third of raisins.

7. 

   Step7:Rolled up. Rub the two heads together. The opening is facing down. The other two do the same.

8. 

   Step8:Sift low powder. Slash with a sharp knife.

9. 

   Step9:Oven fermenter. Second fermentation in water to twice the size.

10. 

    Step10:Preheat the oven to 170 ℃ and bake the middle and lower layers for about 20 minutes.

11. 

    Step11:Finished drawings.