1. Knead the dough material with the post-oil method to the expansion stage, cover with plastic wrap, and ferment once
2. Exhaust the dough and divide into 3 parts, let loose for 10 minutes
3. Dry the grapes, cut the dried strawberries into pieces, peel the longevity fruit and cut into pieces for later use
4. Roll out the dough into a rectangle, and roll out one side of the long side thinly
5. Spread the mixed dried fruit in Practice 3 on the dough
6. Roll it up along the long side, and place it down
7. Put the rolled dough into the mold for 2 fermentations
8. Brush the surface of the fermented noodle roll with egg liquid, and use a knife to cut a hole on the surface
9. Preheat the oven to 170°, the upper and lower fires for the middle layer, for 30 minutes
