1. Pour the low-gluten flour, powdered sugar, baking powder, baking soda and salt into the basin.
2. Stir and mix the powder with a spatula.
3. Add the sliced butter.
4. Rub the butter and other powders into crumbs with your hands.
5. Weigh 20 grams as crumbs and set aside for later use.
6. Add milk and egg liquid. (You can leave a little egg liquid to brush the surface)
7. Then knead it with your hands.
8. Divide the dough into two parts, put a piece of greased paper, take one portion of the dough on the greased paper and roll it into a round cake shape.
9. Spread raisins on the rolled crust (soak the raisins in warm water beforehand and drain the water).
10. Spread the second piece of dough, compact the surrounding area, and brush the surface with egg liquid.
11. Sprinkle an appropriate amount of honey red beans.
12. Finally, sprinkle with the previously reserved crumbs and let them rest for 30 minutes.
13. Move the muffin dough into a non-stick baking pan (you can also put it in the baking pan directly with the oil paper), put it into the middle of the preheated oven at 180 degrees, and fire up and down for about 25 minutes.
Tips:1. Cut the butter into small pieces or thin slices without softening.
2. Don't need to knead the dough too much, just form a dough.
3. The fillings can be added or changed at will according to personal preference.
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