Matters needing attention：
1 Mix sponge dough ingredients and mix into rough a dough, dough temperature needs to be at 22-24°C. Let rise for 2.5-3 hours
2 Mix sponge dough and ingredients of main dough (except shortening and raisin), mix till dough is well expanded.
3 Add shortening and mix till dough is fully expanded
4 Add raisin (soaked in Rum beforehand) and mix evenly, dough temperature needs to be at 26-28°C. Let rest for 15 min
2 Divide into pieces and roll into balls. Let rest for 10 min.
3 Shape dough, put in prover to leaven (prover temperature: 38°C, humidity: 85%)
4 Coat with egg mixture and bake for 12-14 min (oven temperature: 200-190°C)