1. Prepare all ingredients
2. All raw materials except dried fruits are mixed
3. Knead to fully expanded state
4. Divide the kneaded dough into two equal parts
5. Add one part of the dried fruit, mix and knead until uniform
6. Two doughs undergo the first room temperature fermentation
7. Fermented until the finger pokes the hole and does not shrink or collapse
8. Divide 8 parts into equal parts, and leave for 20 minutes.
9. Roll out the original color dough into a round shape and wrap it in a dried fruit dough
10. As shown in the figure, lift one corner and press it to the middle, and continue to press when lifted
11. As shown in the figure, and so on
12. Packaged
13. It can also be wrapped directly, with the mouth facing down (put hot water in the oven, and the second fermentation for 40 minutes)
14. Or make it into an oval shape and use your imagination
15. Fermented dough, sifted new good brown wheat flour on the surface
16. Make a few strokes with a sharp knife
17. The oven is preheated, the middle and lower floors are heated at 200 degrees, 20 minutes (operate according to the actual temperature of the oven), the best steam oven
