How to make raisin soufflé buns

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  1.Prepare the required materials and put them on a plate

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  2.Remove butter and all ingredients Put in the solids first and then the liquids, stir with chopsticks until there is no dry powder, and knead it into a dough with your hands

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  3.Knead the dough for thirty minutes.During the process of kneading the dough, you should continue to knead, throw and beat

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  4.Then add butter, knead the dough evenly, and continue to beat, beat, and knead the dough to create toughness

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  5. When kneading the dough, you should keep kneading and kneading alternately.Hold one end of the dough with your hands and beat it hard on the chopping board p>

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  6. Add butter and knead.After kneading for thirty or forty minutes, it will look like the picture.Just use the glove film shown

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  7.Then put the kneaded dough on Cover the inside of the bowl with plastic wrap and ferment until it doubles in size.To verify the fermentation is successful, you can dip your hands into some dry flour and rub it into the dough.If it does not shrink or rebound, it proves that the fermentation is complete



8.Then make the puff pastry, put the powdered sugar, low-gluten flour and butter into a bowl

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  9. Stir evenly into a dough and put it in a bowl and set aside

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  10.Then, divide the dough into five equal parts, knead it into small dough, and place it on the baking sheet for secondary fermentation for one hour p>

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  11. Ferment until doubled in size

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  12.Then put a few soaked raisins at the bottom of the dough

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  13.Finally, brush with egg wash

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  14.Sprinkle sesame seeds and small crispy pieces, and preheat the oven at 175 degrees for ten minutes

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  15.Finally put it into the oven and bake it at 175 degrees for twenty minutes

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  16.The buns are out of the oven and ready to eat