Prepare coffee by pouring hot water into it. I knead it in the baking machine, so I put it in the dough machine and melted it. Add eggs, milk, sugar, sift flour, yeast, knead, and when mixed to some extent, add salt and butter to knead.Add raisins and walnuts near the end of the dough (15-20 minutes total) transfer to a bowl and first ferment for about an hour to double the temperature of 28 degrees.

Make biscuits during fermentation. Gently beat the butter at room temperature, then cream the sugar by dividing it in two. Add eggs little by little and then add milk.

Add the sift powder and mix it until it clumps up, wrap it well with plastic, and leave it in the refrigerator (do not knead or mix for a long time)~)

The dough is well fermented when it is pierced with a flour-coated finger and the shape is maintained or stretched like a spider's web. Press lightly to remove the gas and make a round shape, divide the dough into 2~3 pieces, and ferment it for about 15 minutes.

Roll the dough with a rolling pin, fold it on both sides, roll it down, and seal it well. You don't have to fold both sides of the top, you can just roll it. Place the sealed part on the pan so that it goes down.

Remove cookie dough from refrigerator and roll with vinyl. (About 0.5cm thick) Spread a little milk or water over the bread dough and place the cookie dough on it. The biscuits don't have to cover the bottom of the dough. Cover it well so that it doesn't dry and take off for 30 to 40 minutes. Place in an oven preheated to 180 degrees and bake for 20 to 25 minutes.