Ingredients: 250g high-gluten flour, 3g yeast, 40g sugar, 3g sea salt, 25g eggs, milk powder 12g milk 135g butter, 35g peanut butter 100g raisins, 60g rum.

Exercise:

1. Put all ingredients except butter into the mixing barrel of the chef's machine, knead at low speed and then at high speed until thick film can be pulled out, add butter and continue kneading until it is fully expanded, and then pull out a thin and firm film and put it in a warm place for primary fermentation.

2. After the dough is fermented, soak the raisins in rum.

3. Take out the fermented dough, exhaust it, roll it into a rectangular dough, spread it with peanut butter, and then sprinkle with raisins.

4. Roll it up slowly from top to bottom, pinch it tightly at the closing place, put it in the refrigerator for 20 minutes, take it out and cut it into small pieces of about 2CM.

5. Put it in a baking tray and put it in a warm place for secondary fermentation, and then take out the egg washing liquid on the surface.

6. Put it in the middle layer of the preheated oven, heat it up and down at 180 degrees for about 25 minutes, bake it, take it out and let it cool.