• 

  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.