1. Put all raw materials except butter into a bread machine and knead until the gluten swells and the surface is smooth. Add softened butter and knead until it swells, and put it in a warm place for basic fermentation. Please refer to the basic fermentation method of raisin toast. )

2. Take out the dough, exhaust it, divide it into 60g/ slice, knead it round and relax 15min.

3. Roll the loose dough into a circle, put the souffle filling on the reverse side and tighten the mouth.

4. Brush the surface with egg liquid, dip it in crispy granules, and put it on a baking tray. The baking tray is placed in a warm and humid place for final fermentation.

5. After the fermentation, put the baking tray in the middle layer of the oven preheated to 180 degrees, and fire it up and down for about 15 minutes.