Cooking Steps

1. 

   Step1:Soak the raisins in cold water for 30 minutes and drain. Bake the walnuts for 10 minutes. Cool them and cut into small grains. Put all dough ingredients together except butter. Knead until the expansion stage.

2. 

   Step2:Add butter and knead until complete. Roll the dough into large pieces. Refrigerate for 30 minutes. When the dough is frozen, place the flakes of butter on a floured board and roll them into squares. Roll out the frozen dough into a large square. Put butter in the middle of the dough. Fold the four corners of the dough inward. Pinch the joints.

3. 

   Step3:Roll the dough long and fold it inwards from 1 / 3 of the left and right respectively to complete the first 3 fold. Roll the dough out in the direction of folding. Fold it inwards from 1 / 3 of the left and right. Fold it inwards for the second time. Refrigerate and relax for 2030 minutes. Roll the dough out again in the folded direction. Place raisins and walnuts on about 2 / 3 of the surface. Fold the dough inwards from 1 / 3 of the left and right. Complete the third 3 fold. Refrigerate and relax for 2030 minutes.

4. 

   Step4:Roll the loose dough to a thickness of 1.5cm. After trimming the side, cut it into 1.5cm wide strips with a sharp edge. Hold the two ends of the dough. Rub them in the opposite direction. Then fold them in half. Put it in a U-shaped tank. Make the final fermentation in a warm place. Finally, the fermentation is over. Brush the egg liquid. Sprinkle some almond slice

5. 

   Step5:Put in the middle and lower layers of the oven preheated to 190 degrees. Heat up and down. Bake for 20 minutes. Demould immediately after being put out of the oven. Cool it on the baking net. Then decorate it with sugar powder on the surface.