High gluten flour1000g, low gluten flour and raisins 200g, butter100g.

Seasoning: yeast 30g, 10g flour improver.

working methods

1. Put the material into a container, stir it evenly, add water, stir it into balls, and take it out after it is smooth and even. 2. Bake the stirred raw materials in the oven.

3. Knead the dough, add about 300 grams each, knead it round, put it in the oven and continue to simmer, and sieve the flour.

4. Bake in the oven at 200℃ and 180℃.