1Chop the raisins into small pieces and soak them in fresh orange juice for 3-4 hrs.
2In a saucepan, mix milk , water and flour without any lump.
3Heat it. Stir continuously. Let it thicken. Now turn off the heat and let it cool well.
4In a bowl mix flour, yeast , sugar, fresh cream salt and milk powder.
5Mix tangzhong and 3/4 cup of milk . Add this to the flour mixture.
7Knead well for 6-7mins.
8Add 1 tbsp oil and knead well for another 3 minutes.
9The dough will be slightly sticky. Do not add extra flour.
10Shape it into a ball .Apply oil and place it in a well oiled bowl. Cover it with cling film and let it rise.
11Let the dough double in size.
12Now gently punch down the dough .
13Drain the liquid and add raisins. Keep the liquid aside. This can be used to apply on the dough after the second rise.
14Gently knead the dough for a minute or two.
15Divide the dough into 9 equal parts.
16Shape them into balls . Each ball weigh around 53-55 gms.
17Arrange it in a 9" square tin. Gently brush it with orange juice.
18Keep it for second rise. Cover it with cling film. Meanwhile pre heat the oven with top and bottom coils on at 180 degree C.Now apply milk on the dough. Cover the dough with aluminium foil and bake for 12 mins . Now remove the aluminium foil . Apply milk with one tsp of sugar/ salted butter or egg wash it. Keep it back in the oven and bake for another 4-5 mins. The buns should sound hollow when done. Now transfer them to a wire rack and apply butter liberally.