Spinach, meat, pine and shellfish:

Spinach puree 160g, salt 4g, high-gluten flour 300g, appropriate amount of meat floss, dried yeast 8g and brown sugar 8g.

Sweet waxy purple sweet potato shell;

35g of purple sweet potato, 2g of salt, 300g of high-gluten flour, 60g of purple glutinous rice stuffing, 8g of dry yeast and 8g of honey.

Double berry cheese shell:

3g of sweet potato flour, 5g of salt, 300g of high-gluten flour, 60g of purple glutinous rice stuffing, 8g of dry yeast and 40g of blueberry sauce.

Whole wheat cheese bagel:

80g of whole wheat flour, 5g of salt, 300g of high gluten flour, 60g of cream cheese, 8g of dry yeast and 8g of honey.

Black sesame walnut shell fruit:

Sesame 120g, salt 4g, high-gluten flour 300g, black sesame stuffing 8g, dry yeast 8g and honey 8g.

Exercise:

1, the chef pours in the high-gluten flour, yeast water and sugar, and mixes them evenly to form a dough, and rubs them until they are smooth and not sticky.

2. Add salt and butter, knead until there is a film, and ferment for 20 minutes. Then the discharged air is divided into 80g dough and kneaded evenly.

3. Roll the dough into an oval shape with a rolling pin.

Roll up the dough and knead it slowly with your fingers from left to right, so that the dough is tightly rolled and the mouth must be tight to avoid cracking during baking.

4. Then the two ends are combined into a circle, and after all the materials are prepared in turn, the fermentation is carried out for the last 40 minutes.

5. Preheat the oven 190 degrees and cook the sugar until it boils. Turn the heat down, put the fermented dough into the pot and cook on both sides for 20 seconds, then take it out and drain it.

6. Put the cooked dough into a baking tray, brush it with a layer of protein liquid, and bake it in a preheated oven for 20 minutes.