1. Wash the purple heat, cut into half and steam, then peel.
2. Use a knife to twist the purple heat into mud.
3. Weigh 100g of Zishu mud.
4. First add 30g of purified water in the purple heat mud and mix well.
5. Add eggs, purple heat mud, sugar, edible oil, and water to the bread machine.
6. Add flour and yeast powder.
7. The bread machine and the dough press the "dough fermentation file".
8. Fermented dough.
9. Take out the yeast dough.
10. Knead the dough to remove bubbles.
11. Divide into ingredients, 3 of which are wrapped in raisins, and the remaining 1 is used as a net.
12. Purple grapes are dry cleaned to remove water.
13. Roll the dough into an oval skin, evenly sprinkle it into the raisins and roll it up from one side, forming a rectangular shape.
14. Roll one of the agents into an oval sheet and roll it into a net.
15. The net wrapper is divided into 3 parts, respectively wrapped into bread dough.
16. Preheat the oven for 10 minutes, put the second fermented bread dough (sprinkled with flour) into the middle layer, and bake at 160 degrees for 20 minutes (cover the baking paper as appropriate).
17. Fresh Zishu fruit dried bread is out, so soft and delicious.
18. Zishu dried fruit bread is a nutritious and healthy staple food that is crispy on the outside and soft on the inside.
