Walnut Raisin Bread ｜ Life THEATER: Transcription of useful cooking videos

Add water and dry yeast and leave for about 1 minute.
Break the egg into a small bowl, add milk to a total of 120g and mix.
Put strong flour, sugar and salt in a large bowl and mix thoroughly with a rubber spatula.
Add melted yeast to a small bowl and mix.
Combine the contents of the bowl and mix with a rubber spatula until most of the powder is gone.

When it is complete, knead it by hand (2 to 3 minutes as a guide).
When the dough is evenly moist, roll it up, put it in a bowl, wrap it and let it rest for 5 minutes.
Re-knead the dough several times (around 5 times as a guide).
Place the butter on the dough and squeeze it into the dough.
Once the butter has entered the dough to some extent, knead it by hand until it loses its luster (around 30 times).
Roll the dough so that the surface is smooth and put it in a closed container.

Place in the refrigerator for at least 8 hours to ferment.
It would be good if the entire vertical and horizontal swelled 1.5 to 2 times.

Sprinkle flour (outside the amount) on the table with strong flour and remove the dough from the closed container.
Place walnuts and raisins on both sides of the dough and lightly hold them by hand.
Cut it into 6 equal parts with a kitchen knife and stretch it into a string of about 15 cm with the palm of your hand.
Place the tops of the three doughs on top of each other.
Make a braid and close both ends. Do the same for the remaining three.

Put the dough in a frying pan and cover it.
Heat on medium heat for 2-3 seconds, turn off the heat and leave for 15 minutes.
It looks about 1.3 times. I hope it gets bigger.

Cover the frying pan and bake on low to medium heat for about 10 minutes.
Turn the dough over, cover and bake for about 10 minutes.