Cooking Steps

1. 

   Step1:Mix all fermented materials into dough. Knead until smooth. Ferment at room temperature for 2 hours. Turn over. Ferment at room temperature for another hour. Refrigerate for 24 hour

2. 

   Step2:Mix all materials except fermented seeds, salt, cream and raisins. Knead them into a ball. Cover with plastic wrap. Let stand for 15 minutes.

3. 

   Step3:After 15 minutes, add fermentation seed into small pieces and knead until the dough is even. Then add salt and continue kneading

4. 

   Step4:When the dough reaches the expansion state, add butter, continue to knead until the butter is fully absorbed, and then repeatedly knead the clothes plate knead until the dough can pull out the thin and unbreakable glove film, which is the complete expansion stage

5. 

   Step5:Spread out the dough at this time, add wine soaked raisins in the middle, and then wrap the dough

6. 

   Step6:Then, with the aid of a scraper, knead the raisins and dough evenly

7. 

   Step7:The dough is fermented at 26 ℃ for 35 minutes, divided into 12 equal parts, and fermented for 20-30 minutes in the middle after rolling

8. 

   Step8:After the intermediate fermentation, pat out the air, trim the dough into a round shape with the palm of your hand, ferment for 1 hour at last. After the fermentation, brush the egg liquid evenly, cut it into ten characters with scissors for decoration, sprinkle the white sesame seeds, heat up 180 ℃, heat down 150 ℃, bake for 10-15 minutes.