Firstly, all medium-sized dough materials are stirred into dough and fermented at room temperature for about 1.5 hours to double the size.

Add the main ingredients of dough (except cream) into all the seeds, stir slowly to form dough (without powder particles), then stir quickly until smooth and elastic, add cream, stir evenly slowly, and then turn quickly until a film appears.

Rub the smooth dough into a ball, knead it flat, put it in a pot with a little oil, spray some water on the surface of the dough to avoid drying, and put it in the oven for the first fermentation, about 60 minutes to twice its size.

Remove the first fermented dough from the dining table, press the air out of the dough by hand, divide it into five doughs, roll them round, cover them with plastic wrap and let them stand for 15 minutes.

Sprinkle some hand powder on the surface of the remaining dough to avoid sticking. The pole is square, then turn it over, make a few cuts with the scraper below, and spread as much souffle and raisins as you like! Then roll it into a column from top to bottom, put it in a baking tray at regular intervals, with the mouth closed, spray some water and put it in the oven for fermentation to double the size.

Spray a large amount of water on the dough before entering the oven, put it into the oven preheated to 210/190 C, and bake for about 20 minutes until the surface is golden yellow.

(If it is a domestic oven, bake for 20 minutes at190 C)