1. Mix all the ingredients into a dough until the surface spreads smoothly
2. Put the kneaded dough in a warm place and ferment to twice the original dough
3. Vent the fermented dough, divide it into two equal doughs and relax for 15 minutes
4. Roll out the loose dough into a rectangular dough sheet and spread with raisins
5. Roll up the dough, pinch the mouth tightly, cut into about 50g/piece dough roll with a knife, put it in the baking pan with the incision facing up
6. The dough is placed in a warm and humid place for secondary fermentation to 1.5-2 times its size
7. In the middle of the oven, 360°F/185°C, brush the dough with egg liquid or honey water, and bake for about 18-20 minutes (note: different ovens are slightly different)
