1. Add proper amount of yeast, sugar, high-gluten flour and warm milk into the basin and mix well.

2. Knead the dough and ferment it to 4 times the original size, with sour taste and honeycomb inside.

3. add high-gluten flour to another pot, add fine sugar and mix, and beat in 1 egg. Stir the egg yolk. Add the right amount of butter and corn oil, and the two oils are mixed together.

4. Pour the fermented dough into the flour, mix the dough, and wake up after mixing.

5. When the dough is proofed, take it out and make it into a uniform dough, and then make it into a small round dough.

6. Put the finished dough into a baking tray, put on plastic wrap, and make a second proofing for 2 minutes. The time should not be too long, and the proofed dough will be flattened and rolled into a cow tongue.

7. Brush with butter, just brush half in the middle, add a little raisins, and roll it tightly.

8. Brush some egg liquid, so that the baked bread looks good. You can also put it in the oven without brushing, light it at 19 degrees, preheat it for five minutes, and bake it for 8 to 15 minutes. To prevent baking paste, you can put a tin foil on it and bake it until it is golden.