STEP 1/10
Cream the creamy butter by dividing the sugar in two at a time.
STEP 2/10
Add eggs three times and cream enough.
STEP 3/10
Add the sifted powder (thin flour, B.P.) and knead. (Don't mess with me too much)
STEP 4/10
Pour the red wine that was pre-treated (soak raisins and walnuts in red wine for 30 minutes and then scoop them out) and knead it.
STEP 5/10
Coat raisins and walnuts from red wine with flour and put them in the dough.
STEP 6/10
Mix evenly, but do not knead, and finish dough.
STEP 7/10
Place the finished dough in a piping bag.
STEP 8/10
Pan the muffin cup to be 80% full and bake at 170 degrees for 20 minutes.
STEP 9/10
Make a plop while baking.
STEP 10/10
Remove the muffin from the oven for a moment, which has been about 20 minutes since it started baking, apply the top with a splash, and bake for another 5 minutes.
Pre-processing: Dip raisins and walnuts in red wine for about 30 minutes.
Filter throughout the dough.
Flour coating prevents raisins and walnuts from sinking to the bottom of the dough :)