Raisin cream snack bag

Put milk, light cream, eggs, and sugar into the bread machine bucket, then add high-gluten flour and yeast.

Start the kneading program of the bread machine, add softened butter after kneading for 20 minutes, and continue kneading for 30 minutes.

The film can be easily pulled out of the kneaded dough

Start the fermentation process and let the dough double in size.

Take out the fermented dough, deflate it and divide it into small doughs of about 25 grams each.

Take a small piece of dough, knead it slightly and flatten it

Use a rolling pin to roll it into a shape of beef tongue

Roll up from top to bottom.

Turn 90 degrees and flatten.

Roll it out again into the shape of beef tongue

Place a few raisins soaked in milk and dried on top.

Roll it up from top to bottom, pinch both sides with your hands and draw it inward.

Finally rolled into an olive-shaped bun.

Make all the remaining dough and put it in the oven to ferment at 35 degrees for 40 minutes. Put a cup of hot water into the oven to ensure the humidity inside the oven.

After fermentation is complete, remove the baking sheet and cups. Brush the surface of the bread with a layer of egg wash and sprinkle with a little white sesame seeds.

Place the baking sheet into the middle rack of the oven and bake at 180 degrees for about 10-12 minutes.

Pay attention to the color of the bread surface when baking, and bake it until the surface is golden brown.

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