Reference component: one baking time: 45 minutes
Boil dry beans and hot water (cooling)
Pour high-gluten flour, salt, powdered sugar, yeast into the chef's machine, add the soaked dry bean juice (180 grams) and stir.
Knead into a smooth dough and add butter
Glued into a glove film and then heated at a constant temperature
Fermentation to 2 times large, you can take out the exhaust
Add bamboo charcoal powder to a little water and stir
Dispense 90 grams of dough into bamboo charcoal powder and mix well, then divide the remaining dough into 250 grams and 176 grams, and set aside for 15 minutes.
Take 176 grams of the dough and sprinkle with pistachio, raisins, then put a row of figs on the head of the 250 g big dough, roll it up and sprinkle with pistachios and raisins.
Roll up and close
Sprinkle raisins on black dough and roll them up
Put in the toast box
Perform secondary fermentation at 32 degrees for one hour and ferment until the toast box is full.
Put it in a 170 degree oven and bake for 45 minutes.
Allow to cool and slice