1.
1⃣️Soak raisins with appropriate amount of rum (accessories)
2⃣️Mix other ingredients except butter and water
2. 3⃣️Pour the water in batches, stir and mix with chopsticks each time❗️Because the water absorption of flour is different, please pour it in batches and increase or decrease the amount of water appropriately
3. 4⃣️Knead the dough, it is sticky at the beginning, do not add flour, knead slowly, it becomes the expansion stage
4. 5⃣️Add the butter, mix well, continue to knead the dough ❗️After adding the butter, it will become sticky again at first, do not add flour, continue to knead, it will become soft and non-sticky after about a dozen times
5. 6⃣️The stage of kneading into glove film
6. 7⃣️ Cover with plastic wrap and ferment to twice the size. When taking it out, dip your fingers in flour and poke into the dough. The fermentation is complete if the hole does not sink or rebound.
7.
8⃣️Take out the dough, drain the pre-soaked raisins, and knead into the dough (knead well)
9⃣️ Divide the dough into 4 equal parts, cover with plastic wrap and wake up for 15 minutes
8.
1️⃣0️⃣ Stir the cheese and white sugar evenly and divide them into 4 portions evenly
1️⃣1️⃣ Divide the red bean paste evenly into 4 portions
1️⃣2️⃣After the dough is proofed, knead the flattened dough, and wrap 1 part of cheese dough and 1 part of red bean filling (pictured)
9. 1️⃣3️⃣ Roll up the dough, the interface is tightened down, and the two ports are tightened down
10. 1️⃣4️⃣Put it into the baking tray, perform secondary fermentation, and ferment to 1.5-2 times the size
11. 1️⃣5️⃣ Fermentation is complete, sift the high-gluten flour and cut with a sharp knife
12. 1️⃣6️⃣Preheat the oven and bake at 180 degrees for 23 minutes.❗️Adjust the temperature according to the temperament of your own oven.❗️Observe the coloring situation at any time. Once the color is applied, cover the tin foil
13. Take a bite, super content!
Tips:⚠️Water, fermentation time, oven temperature need to be adjusted according to your own situation
