1. Stir the wolfberry into juice
2. White dough: high-flour 150 g eggs, 20 g milk, 60 g lard, 5 g yeast, 2 g sugar, 20 g sugar, 1 g, put it in a bread tube, and mix for 30 minutes, in the same way, add 150 g high-flour eggs 20 g wolfberry juice 50 G lard, 5 g yeast, 2 g salt, 1 g sugar, 20 g, put it in a bread tube and knead the noodles for 30 minutes
3. Put the dough on both sides in a basin to ferment
4. Fermented to 2 to 2.5 times
5. Vent the air to wake up for 10 minutes, and roll out the two doughs
6. Fold the dough again
7. Roll out the bar
8. Roll up from bottom to top
9. Put it in a mold to ferment
10. Ferment to 8 minutes full, coat with egg mixture, preheat the oven at 180 degrees for 5 minutes and bake up and down for 35 minutes
11. 35 minutes out of the oven and let cool
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