How to make raisin rolls

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  1.Pour the flour, yeast powder, sugar, salt and water into the cooking machine , knead the dough for 10 minutes.

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  2. Form the dough into a ball, cover it with plastic wrap and let it rest for fermentation.When fermentation reaches twice the size, secondary fermentation is carried out after exhaust.When it has doubled in size again, dip your fingers into a small amount of dry flour and poke a hole in the middle of the dough.If the dough is not sticky and does not shrink back, it is ready.

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  3. Roll the dough into a cake shape, and brush the melted butter on the dough, leaving no excess of butter is used to coat the inner walls of the mold.Then sprinkle a layer of raisins.

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  4. Roll the dough into a roll from bottom to top, and cut it into 10 parts with a hard spatula.Then the two are superimposed one above the other.As shown in the picture, use chopsticks to press down in the middle of the stacked dough, then pull out the chopsticks, pinch the upper and lower ends with your hands, fold them down at the same time, pinch the two ends tightly, and place them in the mold.

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  5. Do the remaining ones in sequence.

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  6. Cover with plastic wrap and let it sit for 30 minutes.If the dough continues to expand, you can brush it on the surface.Add a layer of egg liquid and sprinkle with a little white sesame seeds.

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  7. Preheat the oven to 170 degrees for 10 minutes.Bake for 20 minutes.

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  8.The taste is soft and sweet.Try it out.