250g of high flour, 40g of whipped cream, milk 1 10g, egg white 30g, sugar 10g, salt 1g, yeast 2g, butter 15g, raisin 40g, and a little egg liquid on the surface.

working methods

1. Mix all the ingredients except butter. In summer, all liquid materials should be made into ice, preferably frozen until there is ice residue.

2. Knead the dough for about 6-7 minutes, add butter after it is basically smooth, and continue to knead for 6-7 minutes until the thick film can be pulled out.

3. Take out the unproved dough, roll it into a size of about 30*20cm, and put raisins 1/3 in the middle.

4. Similar to folding quilts, first fold the left 1/3 to the middle, and then fold the right 1/3 to the middle.

5, rotate 90 degrees, roll out the dough slightly, then fold it for the second time, and fold it left and right to the middle.

6. Turn the dough upside down (bottom up), cover it with plastic wrap and relax for 3-5 minutes.

7. Roll out the dough to a thickness of about 1cm, ferment until it is 1.5 times larger, and brush the surface with egg liquid.

8. Oven 180 degree baking 18 minutes.