Weigh dry materials and wet materials, and pour them into a household mixer for stirring.

Stir the dough until it is smooth and elastic, add the cream and stir until it is finished.

Ferment at room temperature for 40 minutes.

Divide 200 grams into a ball and relax for 30 minutes.

Open the four corners of the dough.

Put the raisin and red bean stuffing in the middle of the dough, fold it in half and wrap it into a square.

Put the dough into a baking pan and ferment at room temperature of 30℃ for 45 minutes.

Sprinkle rye flour on the fermented surface and draw a cross knife edge.

Bake in water at 200℃ for 20 minutes.