1. Put pure water, corn oil, and sugar into the bread bucket; put the flour, and finally put the yeast powder.
2. Start the kneading procedure and knead out the fascia in about 30 minutes.
3. Reunite the dough and ferment it once.
4. Fermented to more than 2 times the size.
5. Take out the dough and knead it to exhaust.
6. Divide evenly into small doughs.
7. Take a dough and roll it into a long, tapered piece.
8. Add the washed raisins.
9. Roll it up and put a raisin on top to form a green body.
10. Do it all in turn.
11. Sprinkle some flour on the baking sheet to prevent it from sticking.
12. Put in the raw bread and cover it with plastic wrap for secondary fermentation.
13. Ferment the green body to 2 times its size.
14. The oven is 180 degrees. Bake the middle and lower layer for 15 minutes.
15. Take out the baking tray and let cool before serving.
Tips:1. The flour I use is ordinary flour for steamed buns at home.
2. The temperature of the oven is for reference only.
