Cooking Steps

1. 

   Step1:Stir dry and wet materials until smooth and elastic. Then stir in butter until the dough can open the mask.

2. 

   Step2:Take out half of the dough. Mix well with chopped walnuts and raisins. Ferment for 40 minutes at room temperature.

3. 

   Step3:Divide the dough with nuts into 100g / piece. Divide the basic dough into 80g / piece. Roll and relax for 30 minutes.

4. 

   Step4:Roll out the basic dough to a round shape. Wrap in the nut dough.

5. 

   Step5:Tighten the interface.

6. 

   Step6:Put it in the baking tray. Ferment for 50 minutes at 30 ℃ and 75% humidity.

7. 

   Step7:Brush the beer batter evenly on the surface with a brush.

8. 

   Step8:Sprinkle with rye flour.

9. 

   Step9:Put it in the oven. Heat it up to 200 ℃. Heat it down to 200 ℃. Steam it for 30 minutes.