Cooking Steps

1. 

   Step1:The almond of material B is roasted and chopped ~ the lemon peel with sugar is diced ~ the raisins and rum are mixed and soaked for more than 12 hours (I have no bitter almond in the formula ~ no use. My soaking solution has been soaked for 1 day ~ the surface is covered with plastic film to prevent water evaporation

2. 

   Step2:Put 850g of material a flour in a large bowl. Dig a hole in the middle. Put 160g warm milk and 28g dry yeast in the pit. Stir some flour into the milk yeast solution and mix well. Put it in the warm place and ferment to about twice the siz

3. 

   Step3:You can prepare lemon peel during fermentation. One lemon peel ~ chop for later us

4. 

   Step4:The original recipe took 25 minutes to ferment to twice the size ~ I took about 40 minutes. The fermented appearance is as shown in the figur

5. 

   Step5:Then add the eggs, butter and sugar in the main dough material and knead them into a uniform dough. Ferment for another 25 minutes (the original recipe is only 10g vanilla sugar. The others are ordinary white granulated sugar ~ I used vanilla sugar ~

6. 

   Step6:Add lemon peel, grated nutmeg and prepared soaking solution (all material a) and mix wel

7. 

   Step7:I make 1 / 3 of the amount, so I make a round dough ~ if I do the whole amount, it will be divided into 3 ~ (big one = = I can't call it flour preparation.)

8. 

   Step8:Roll out the flat roll on the left 1 / 3 and press a groove with a rolling pin on the other sid

9. 

   Step9:Well pressed. The original is to press at 1 / 2. I see the picture is slightly to the right ~ hesitated for a moment ~ slightly to the righ

10. 

    Step10:Roll the flat part of the dough up to the groov

11. 

    Step11:No need to wake up and send it directly to the middle and lower layers of the preheated 250 ℃ oven. After putting it in the oven, turn it to 200 ℃ and heat it up and down for 40 minutes. The oven in my dormitory doesn't burn down, so it's not crisp enough below. I covered the tin paper in 20 minutes. The dough is fine on the surface but the raisins are a little burnt. Then I picked out all the raisins on the surfac

12. 

    Step12:After baking, brush the melted butter and vanilla essence (I use vanilla syrup) on the surface layer by layer. The bread itself is dry and can be absorbed completely. Sprinkle sugar powder on the surface after brushing. Put it into a container and seal it. It will taste better in a few days. Slice it when you eat it

13. 

    Step13:Finished product

14. 

    Step14:Cu