1. All the ingredients of the Chinese species are mixed and kneaded into a dough.
2. The kneaded medium-type dough is rounded and placed in a cooking bowl, covered with plastic wrap, and fermented at room temperature to double its size.
3. Just peel the dough to have a honeycomb shape.
4. Mix all the ingredients in the main dough except the butter with the medium species, and start the dough mixing program for 15 minutes.
5. Add butter and continue to knead until fully expanded.
6. Round the dough and cover it with a fresh-keeping bag to relax for 20 minutes.
7. Press the dough to be thick in the middle and thin in the periphery, and top with raisins.
8. It is like pinching a steamed bun, closing it upside down, and sending it to the oven for fermentation (in summer, you don’t need to turn on the power).
9. Use the blade to cut out the pattern you like, then preheat the oven up and down to 170 degrees for 10 minutes.
10. Put it into the oven, heat 150 degrees and lower the heat to 160 degrees, bake for 30 minutes, and move to the grill to cool.
11. Finished picture
12. Finished picture
13. Finished picture
Tips:The water absorption of flour is different, and the water absorption is different in different environments. It is recommended that the water in the recipe (liquid)
Reserve 10-15 grams out, adjust appropriately, (this temperature is for reference only, please adjust according to the temperature of your own oven)
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