Step One

Mix all the ingredients in the dough, first slow down for 3 minutes, and then increase the speed for 5-6 minutes to knead the dough until it is gluten free

Step Two

Add chopped butter and knead until the butter and dough are thoroughly mixed

Step Three

Remove the dough from the jar, add chopped walnuts, and knead until smooth. If the dough is strong and difficult to knead, you can relax the dough for 10-15 minutes before adding the dry ingredients to mix

Step Four

27 degree dough awakes for about 30-40 minutes

Step Five

Mix 360 grams of pastry filling with drained wine soaked raisins evenly.

Step Six

Divide into 6 equal portions, each serving approximately 76 grams for standby

Step Seven

Cut the dough into 6 equal parts at a time, form a circle, and relax for 15 minutes

Step Eight

Gently pat the dough to vent

Step Nine

Wrap in the pastry and be careful not to have air when wrapping it.

Step Ten

After wrapping, pinch tightly, knead into a circle, flatten and hold into a round cake with a diameter of 14cm

Step Eleven

Mark the blade scraper first

Step Twevel

Cut it with scissors and open it outward in the shape of a sunflower. You can first cut it into 8 point stars, put it into a baking tray, and then reshape it

Step Thirteen

After shaping, cut 8 corners into 16 corners, making the bread more beautiful

Step Fourteen

Place in a refreshing container and ferment at 27-28 degrees for about 60-90 minutes

Step Fifteen

Brush a layer of egg liquid before entering the dehydrator

Step Sixteen

Dehydrator 180 degrees, bake for 18-20 minutes. If a typical oven cannot bake three plates at a time, it is recommended to make it into another shape or place the bread waiting to be baked in the refrigerator.

Step Seventeen

Let it cool out of the oven