2.
麵粉、泡打粉、糖拌勻，將牛油粒放進粉堆中，用指尖壓碎牛油，至所有牛油黏上粉成鬆散狀態。
3.
牛油粉堆內，分3-4次逐少加入全蛋液和牛奶，用手輕輕令所有麵粉吸收牛奶蛋液至成麵糰，加入提子乾拌混於整個麵糰。放入雪櫃冷藏鬆弛約30分鐘。
4.
撒上手粉，用手或擀麵棍把麵糰壓成約2.5cm厚，用圓形割模按壓出圓形。
5.
將麵糰放到焗盤上，掃上蛋液，入爐，焗約20分鐘，取出，放涼。
1.
Preheat the oven to 200°C.
2.
Mix the cake flour, baking powder and sugar well, put the butter cubes in, crush the butter with your fingertips, until all the butter sticks to the powder and becomes loose.
3.
In the pile of butter powder, add the whole egg liquid and milk gradually in 3-4 times, gently make all the flour absorb the milk and egg liquid by hand until it becomes a dough, add the raisins and mix in the whole dough. Put it in the refrigerator to chill about 30 minutes for flabby.
4.
Sprinkle with flour, press the dough into a thickness of about 2.5cm with your hands or a rolling pin, and press it into a circle with a circular mold cutter.
5.
Put the dough on the baking tray, spread the egg mixture, put it in the oven, bake for about 20 minutes, take it out, and let cool.
