1. Use 240 grams of water from ten grams of Dielian Fireworks, and take about 190 grams of water for spare
2. 300 grams of flour, add sugar and yeast, mix well
3. Stir in the cook machine for about ten minutes, add 15 grams of olive oil, and knead out the film
4. Divide the dough into three equal parts
5. Fold in the dried fruit
6. Put it into the mold and ferment about 80% full
7. Bake at 180 degrees for 40 minutes, about
