1. Preparation materials: 50g of brown sugar, 50g of clear water, 50g of butter 18, 50g of dried red dates, 50g of high-gluten flour 130g, 50g of medium-gluten flour, egg 1, salt 1 spoon, and yeast powder 1.

2. Stir the high flour+low flour+yeast+salt+egg+brown sugar water until the dough becomes stiff, add butter and continue to stir the dough until a large piece can be pulled out.

3. Squeeze the soaked dried red dates and knead the raisins into dough.

4. Put the mixed dough into a container coated with salad oil, cover the surface with plastic wrap for the first fermentation, and ferment to twice the size.

5. Divide the fermented dough into 6 parts and circle several times. Cover with plastic wrap and relax 10 minutes.

6. Flatten the loose dough with both hands, remove the air, then pinch it tightly, roll it into a round cake mold and put it on the table with butter (anti-sticking), then discharge the dough into the mold and cover it with plastic wrap for the second fermentation.

7. Ferment until the dough is twice as big, and brush the surface with protein. Oven preheating 180 degrees, penultimate floor: 180 degrees for 20 minutes (surface painting, tin foil coating halfway).