[method]
1. Mix the material (1) until it melts without granules.
2. After sifting high-gluten and low-gluten flour, build a powder wall, then pour the material (1) into the mixture and mix it until it is bright. Add the cream to the smooth and non-sticky surface and the dough is soft and bright.
3. Prepare a container, apply a thin layer of oil, place the kneaded dough in a basin and cover with a plastic wrap. Place it in a confined space or in an oven that is not open for about 1 hour of basic fermentation.
4. Take the dough out and divide it into 50 grams each. After rolling, let it sit and relax for 10 minutes. Once again, grow a thin oval skin and apply a thin layer of egg liquid. Spread 5-6 raisins and roll up. Prepare for use in sequence and perform the final fermentation for 25 minutes.
5. Apply a layer of egg liquid on the surface of each dough and slant 3 knives. Heat it at 210 ° C above the oven and bake at 140 ° C for 10 to 12 minutes.
[Remarks]
Philippine bread is a high-intensity formula that colores faster. On the other hand, the dough is hard and easy to crust, so do not sprinkle too much dry powder on the countertop during operation.