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1
Prepare the ingredients and soften the butter. Soak the dried raisins in warm water until soft. -
2
Put all the dough ingredients except butter into the bread machine and knead the dough. -
3
Knead into a ball and add butter. -
4
Just knead it into a thin film, it doesn’t need to be as thin as toast. Roll into balls for basic fermentation, about 40 minutes. -
5
Line oil paper inside the movable bottom film. -
6
Mix all ingredients for Mexican sauce and put into a piping bag for later use. -
7
Mix the cheese with fine sugar and set aside. -
8
Divide the fermented dough into 2 parts, roll into round balls and cover with plastic wrap to rest for 15 minutes. -
9
Roll the dough into a rectangular shape, apply cheese filling, and sprinkle dried raisins on the surface. -
10
Roll up from top to bottom, shape into about 25-30 cm long, and refrigerate for 20 minutes. -
11
After taking it out, cut it in the middle without cutting off the top. -
12
Punch down the cut surface and roll it up from one end. -
13
Put it into the 6-inch round film of Xuechu, start the fermentation function in the oven at 32 degrees, and ferment until it is 8 minutes full. -
14
Brush the surface of the fermented dough with egg wash, squeeze an appropriate amount of Mexican sauce, then sprinkle a little raisins, and bake in the lower rack at 180 degrees for 23-25 minutes. -
15
Remove from the mold and let cool.
Tips
If you like raisins, add more raisins.