Cooking Steps

1. 

   Step1:Soak raisins overnight in rum or brandy. Drain and set asid

2. 

   Step2:All materials except raisins shall be kneaded completely with the method of post oil. The raisins shall be kneaded evenly. The fermentation at room temperature shall be 22.5 times larger

3. 

   Step3:Exhaust the fermented dough. Divide into 3 parts. Roll and relax for 20 minutes

4. 

   Step4:The dough with good relaxation. Roll twice and put it into the toast box. Put it in a warm and humid place and ferment until it is 8 points full

5. 

   Step5:Preheat the oven 180 degrees. Heat up and down. Lower layer. 40 minutes.